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Pasta With Artichoke Hearts, Sun Dried Tomatoes, And Toasted Almonds

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Pasta With Artichoke Hearts, Sun Dried Tomatoes, And Toasted Almonds

Ingredients

  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
  • salt
  • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup chopped toasted almonds
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
  • 2 tablespoons olive oil
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