Herbed vegetable pasta with artichokes is bursting with fresh veggies and zesty herbs. It’s a go-to dinner for Meatless Mondays, or What-To-Eat Wednesdays!
Boil some pasta, add some (a lot of) veggies, a quick vinaigrette and you’ve got a meal. The dressing is one of my favorites – I used sherry vinegar sweetened with just a touch of honey. I use it on pastas, salads and as a meat marinade. It compliments the tomatoes and artichokes equally in this super easy dinner. Plus in this recipe I make the dressing right in the skillet, so it’s warm when it goes on the herbed vegetable pasta.
I use frozen artichoke hearts here. Sure you could use canned, but they have a bit of salt in the canning liquid so they are a bit briney, you’d just have to be careful of the salt balance in the recipe. Don’t however use jarred artichokes. Those are marinated and brined and waaaay to much for this dish. I wanted a fresh veggie situation going on, not a pickled mouthful.
I sauteed the artichokes for just a minute to heat through and get a little caramelization on the edges. Then add the beans to heat them through as well. Not much cooking, just a little while the pasta simmers. When you add it all together, the hot pasta and artichokes heat the rest of the ingredients and it becomes the perfect temperature for inhaling at the table!
To make this a little more hearty and protein-packed, add some browned Italian sausage or rotisserie chicken. Tell me what you put in your favorite pasta dinners!
Savory artichokes and tangy vinaigrette really wake up your taste buds.
- ½ lb dry conchiglie or penne
- 6 tbsp extra-virgin olive oil
- 1 9-oz box frozen artichoke hearts, thawed and quartered
- 2 cups (6 oz) green beans, cut into 2-inch pieces
- ¼ cup sherry vinegar
- 2 tbsp honey
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¼ cup kalamata or black olives, crushed or quartered
- ¼ red onion, thinly sliced
- 1 tsp chopped oregano
- 1 tsp chopped thyme
- ¼ cup coarsely chopped flat-leaf parsley
- 10 oz orange, yellow or variegated tomatoes, cut into wedges
- Cook pasta in salted water and drain. Heat 1½ tbsp olive oil in a skillet over medium-high heat. Add artichoke hearts and cook, stirring occasionally until golden, about 4 min.
- Transfer artichokes to a large bowl, then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet, gathering browned bits from bottom of pan. Whisk in remaining olive oil.
- Add pasta, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, then gently stir in tomatoes.
And to top off a beautiful dinner, try my Peanut Butter Brownie Cake. There is not a better combination than peanut butter and chocolate.
Start your day (or even better for dinner!) with my Whole Wheat Blueberry Pancakes. Blueberries go well in salads, desserts and smoothies but in pancakes? Oh my! And I think I could pour the Buttery Ginger Syrup in a glass and drink it!
Recipe by Tara Bench
Originally Published in Ladies’ Home Journal June 09
Photography Paula Hible
Food Styling Heidi Johannsen
Prop Styling Lynda White