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🥗 Fresh Pasta Salad with Artichokes and Cherry Tomatoes

365 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• 6 young artichokes
• 2 spring onions
• 400 g cherry tomatoes
• 80 g black olives (pitted)
• 6 tbsp olive oil
• 1 tsp chopped thyme
• 1 lemon juice
• 1 garlic clove
• salt
• pepper (from the mill)
• arugula
• basil

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this water until al dente (firm to the bite).
3. 3. Drain the pasta and rinse it immediately with cold water to cool it down.
4. 4. Remove the tough outer leaves of the artichokes.
5. 5. Use kitchen scissors to trim the sharp tips of the remaining leaves.
6. 6. Cut the artichokes lengthwise into four quarters.
7. 7. Boil the artichoke quarters in salted water for about 12 to 15 minutes.
8. 8. Drain the artichokes and let them drip dry well.
9. 9. Wash the spring onions and slice them into rings.
10. 10. Wash the cherry tomatoes and halve them.
11. 11. Heat olive oil in a pan.
12. 12. Fry the artichokes in the hot oil on all sides.
13. 13. Add the olives and the spring onions to the pan.
14. 14. Press the garlic directly into the pan.
15. 15. Stir the thyme into the mixture.
16. 16. Sauté the ingredients for a short moment.
17. 17. Remove the pan from the heat.
18. 18. Add the cherry tomatoes and the cooled pasta to the pan.
19. 19. Season the salad to taste with salt and pepper.
20. 20. Serve the salad with fresh arugula.

Nutrition per serving

• kcal: 365
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 36 g