Pineapple and Artichoke Pasta Recipe

Name: Pineapple and Artichoke Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds farfalle (or your choice of pasta); 1/4 cup olive oil; 1 large red onion, peeled and diced small; 4 cloves garlic, chopped; 3 tablespoons freshly chopped cilantro leaves; 1 tablespoon freshly chopped parsley leaves; 1 fresh pineapple, skin removed, cored and cut into chunks; 2 (16-ounce) cans artichokes, cut into wedges; Salt and freshly ground black pepper; 2 tablespoons balsamic vinegar; 1/8 cup extra-virgin olive oil; 6 sprigs fresh cilantro

Servings: persons

2 pounds farfalle (or your choice of pasta)
1/4 cup olive oil
1 large red onion, peeled and diced small
4 cloves garlic, chopped
3 tablespoons freshly chopped cilantro leaves
1 tablespoon freshly chopped parsley leaves
1 fresh pineapple, skin removed, cored and cut into chunks
2 (16-ounce) cans artichokes, cut into wedges
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1/8 cup extra-virgin olive oil
6 sprigs fresh cilantro

1
In a large pot, cook pasta to al dente, drain and set aside.
2
In a large saute pan over medium-high heat, add the olive oil.
3
Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent.
4
Stir in pineapple and cook until it begins to soften.
5
Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar.
6
Remove saute pan from the heat, add cooked pasta to saute pan.
7
Pour the extra-virgin olive oil and toss to coat.
8
Transfer pasta to a large serving bowl and garnish with cilantro.
9
Serve family style.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds farfalle (or your choice of pasta), 1/4 cup olive oil, 1 large red onion, peeled and diced small, 4 cloves garlic, chopped, and more.

Yes, Pineapple and Artichoke Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pineapple and Artichoke Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions