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🍝 Pasta with Artichoke-Tomato Vegetables
570 kcal · 30 min · 4 servings
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Ingredients
- Cherry tomatoes 800 g
- Onions, yellow 2 pcs.
- Artichoke hearts 200 g
- Olives, green 100 g
- Salt pinch
- Farfalle 500 g
- Olive oil 2 tbsp
- Pepper, black ground pinch
- Pesto alla Genovese 4 tbsp
- Basil, fresh 10 g
- Parmesan, grated 4 tbsp
Instructions
- 1. Place tomatoes in a bowl, pour boiling water over them, peel, halve, core, and cut into wedges. Halve onions, peel, and cut into strips. Drain artichokes and olives well.
- 2. In a large pot, bring about 5 liters of salted water to a boil and cook the pasta for approximately 10 minutes.
- 3. Heat oil in a pan over high temperature and sauté the onions in it for about 2 minutes. Add artichokes, tomatoes, and olives, toss everything for approx. 2 minutes, and season with salt and pepper. Then mix everything with pesto.
- 4. Wash the basil, dry it well, and separate the leaves from the stems. Drain the pasta in a colander and mix it with the vegetables while still slightly moist. Plate the pasta and artichoke-tomato vegetable mixture and garnish with Parmesan and basil. Enjoy your meal!
Nutrition per serving
- kcal: 570
- Protein: 20 g · Fett/Fat: 25 g · Carbs: 66 g