This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos by Rachael Braun.
Serves: 4 to 6
- 8 ounces pasta twists (rotelli, rotini, or cavatappi, preferably whole-grain)
- 10 to 12 ounces asparagus
- 8-ounce jar marinated artichoke hearts, with liquid, chopped
- 1 large firm, ripe tomatoes, diced
- 1/4 cup sliced sun-dried tomatoes (preferably moist but not oil-cured)
- 1/4 cup chopped fresh parsley, or more, to taste
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Vegan Parmesan cheese, optional (but highly recommended)
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes to taste
Cook the pasta in rapidly simmering water until al dente.
Meanwhile, trim about 1/2 inch off of bottom of the asparagus stalks. Scrape the bottom halves of thicker stalks with a vegetable peeler, then cut them into approximately 1 1/2-inch lengths.
Once the pasta is just about done, plunge the asparagus into the simmering water for a minute, just until bright green, then drain both in the same colander
Combine the pasta and asparagus in a serving bowl with the remaining ingredients and toss well. Serve at once or let cool and serve just warm or at room temperature.
- Here are more lighter seasonal vegan pasta recipes.
- Find more of VegKitchen’s Vegan Dinner Recipes and Pasta Entrées.
- Click here for more asparagus recipes.
4 Comments
Ruchama
June 11, 2012 at 2:14 amThis sounds delightful and delicious. Could you post or refer me to a good recipe for marinating canned or frozen artichokes. It’s impossible to find these kosher where we are and I’d love a dependable way to marinate my own. Also if we make this dish on Friday afternoon to serve Saturday, would it be better to store the asparagus and other ingredients separately mix them together on with the pasta on Saturday;or mix everything together on Friday and bring the whole thing to room temperature on Saturday?
Nava
June 11, 2012 at 7:23 amHi Ruchama — you can simply marinate the artichoke hearts in a basic vinaigrette for a few hours or overnight. A store bought vinaigrette would work, but if you want to make your own, it’s very easy. Here’s one on VegKitchen: http://www.vegkitchen.com/recipes/basic-vinaigrette/
Ruchama
June 11, 2012 at 10:43 amThanks. I figured it was easy, but I want to do justice to this delicious looking recipe. How long do you think I can keep artichokes in the marinade? I could do a couple of cans at a time and have them on hand, but I don’t want them to get too mushy.
Nava
June 18, 2012 at 12:47 pmRuchama, I just realized I never responded to this. You can keep the artichokes in the marinade for several days, but by now, you’ve probably already figured this out!