5 from 1 vote
Gluten-Free Artichoke and Sun-Dried Tomato Pasta
Artichoke & Sun-Dried Tomato Pasta
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 425 kcal
Author: Kim Maes
Ingredients
  • 1 (16-ounce) box gluten-free penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic , minced
  • 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained on paper towels
  • 1 cup artichoke hearts, packed in water, drained well and coarsely chopped
  • cup black olives, sliced
  • cup fresh basil, chopped
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • Balsamic glaze , for garnish
Instructions
  1. Cook pasta according to instructions on package and drain, reserving ¼ cup pasta water.
  2. Sauté garlic in olive oil for 1-2 minutes. Add sun-dried tomatoes, artichoke hearts, and olives and allow to cook until heated through, stirring frequently, about 2-3 more minutes. Add cooked pasta and reserved pasta water and toss to combine. Add basil, red pepper flakes, salt, and pepper. Drizzle with balsamic glaze for garnish and a little zing.
Nutrition Facts
Artichoke & Sun-Dried Tomato Pasta
Amount Per Serving
Calories 425 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Sodium 540mg 23%
Potassium 597mg 17%
Total Carbohydrates 58g 19%
Dietary Fiber 8g 32%
Sugars 1g
Protein 11g 22%
Vitamin A 19.4%
Vitamin C 56%
Calcium 3.3%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.