Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds


1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
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

View the full recipe: Simply Recipes

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