Stovetop, Pot (large), Knife
Peel & mince the shallot.
Chop the sun-dried tomatoes & artichoke hearts into chunks.
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.
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.
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.
Serve garnished with fresh parsley (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Artichoke & Sun-Dried Tomato Pasta" contains 401 Energy, 26 g of Fat, 31 g of Carbohydrates, 10 g of Protein, 5 g of Fiber.