tomato & artichoke rotini Recipe

Name: tomato & artichoke rotini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rotini pasta; ¾ cup cherry tomatoes (quartered); ¼ cup extra virgin olive oil (divided in half); 2 tablespoons unsalted butter; 5 whole artichoke hearts (cut into thin slices); 1 tablespoon thyme; 1 medium shallot (sliced); 1 cup vermentino dry white wine (or another white dry wine); ½ teaspoon sea salt; ¼ teaspoon fresh ground black pepper

Servings: persons

12 ounces rotini pasta
¾ cup cherry tomatoes (quartered)
¼ cup extra virgin olive oil (divided in half)
2 tablespoons unsalted butter
5 whole artichoke hearts (cut into thin slices)
1 tablespoon thyme
1 medium shallot (sliced)
1 cup vermentino dry white wine (or another white dry wine)
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

1
Cook pasta for 10 minutes.
2
While pasta is cooking, heat half of the olive oil over medium-high heat.
3
When pan starts to smoke, saute the shallot for 1 min.
4
Add the artichoke slices and brown until golden.
5
Add the thyme and wine and cover the pan, letting the liquid almost evaporate.
6
Just before adding the pasta, quickly saute the cherry tomatoes for 1 min.
7
just so they release their juices.
8
Add the hot pasta to the pan along with the rest of the olive oil, salt and pepper.
9
Saute for 2 minutes and serve immediately.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 12 ounces rotini pasta, ¾ cup cherry tomatoes (quartered), ¼ cup extra virgin olive oil (divided in half), 2 tablespoons unsalted butter, and more.

Yes, tomato & artichoke rotini falls under the Vegetarian 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.

tomato & artichoke rotini

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