Artichoke & Sun-Dried Tomato Pasta

4 minutes
Prep time

14 minutes
Cook time

401 cal.
Per serving

Ingredients for 1

2.5 oz

Pasta (penne)

1/2

Shallot

1/4 cup

Sun-dried tomatoes

1/2 cup

Artichoke hearts

1 tbsp

Parmesan (grated)

optional

1 tbsp

Parsley (fresh)

2 tbsp

Butter

Stovetop, Pot (large), Knife

Step 1
Peel & mince the shallot.
Step 2
Chop the sun-dried tomatoes & artichoke hearts into chunks.
Step 3
Place a pot over medium heat. Add a drizzle of oil, the pasta, sun-dried tomatoes, artichoke hearts, shallot, salt & pepper. Add just enough water to cover.
Step 4
Bring it to a gentle boil & stir. Then reduce the heat to medium-low. Cover & cook for about 10-12 min, stirring occasionally. Add a splash more water if needed.
Step 5
When the pasta is al dente, add the grated parmesan & a dab of butter. Season with salt & pepper. Stir to combine. Cook for 1-2 min, or until the sauce thickens.
Step 6
Serve garnished with fresh parsley (optional). Enjoy!