This Artichoke Pesto Pasta is one of our favorite meat-free dinners! Big flavors from artichoke hearts and pesto tossed with pasta and cheese!
Scale
Ingredients
- 16 ounces tube shaped pasta, cooked according to the package directions and drained
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 tablespoon chopped garlic
- 1 1/2 cups cherry tomatoes, halved
- 1 can (3.8 oz.) sliced black olives
- 6 ounce jar of artichoke hearts, drained
- 3 tablespoons chopped parsley
- 12 ounce jar of artichoke pesto
- 1 cup shredded asiago cheese
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Instructions
- Add the olive oil to a large skillet over medium heat. Once the oil is hot, add the onion and cook for 3-4 minutes. Add the garlic and cook 1 minute longer.
- Add the tomatoes, cooking for 3-4 minutes until they soften. Add the olives, artichoke hearts, parsley and pasta to the skillet and stir to combine.
- Stir in the pesto and asiago cheese. Add the salt and pepper, taste for seasonings and serve.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
