Easy Artichoke Pasta Toss

The salty richness from the shaved Parmesan cheese and the tanginess from the marinated artichokes will have you craving seconds of this easy pasta dish. Vegetarians can serve it with a side of roasted asparagus or green beans, while meat-eaters can top the noodles with shredded chicken or tuna. And while we love it with the artichokes, think of this as a starter recipe—a great way to use any jarred condiment, herb, or cooked vegetable you have on hand. A sprinkling of crushed red pepper flakes (tossed right into the pasta) adds just the right kick of heat.

easy-artichoke-pasta-toss
Photo by Grace Elkus
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  • Makes 4 (serving size: 2 cups)
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The salty richness from the shaved Parmesan cheese and the tanginess from the marinated artichokes will have you craving seconds of this easy pasta dish. Vegetarians can serve it with a side of roasted asparagus or green beans, while meat-eaters can top the noodles with shredded chicken or tuna. And while we love it with the artichokes, think of this as a starter recipe—a great way to use any jarred condiment, herb, or cooked vegetable you have on hand. A sprinkling of crushed red pepper flakes (tossed right into the pasta) adds just the right kick of heat.

Ingredients

  1. Check 12 ounces linguine, cooked according to pkg. directions
  2. Check ¼ cup olive oil
  3. Check 2 tablespoons red wine vinegar
  4. Check 3 cups firmly packed fresh baby spinach
  5. Check 1 (6-oz.) jar quartered, marinated artichoke hearts, drained
  6. Check 1 ounce Parmesan cheese, shaved (about ½ cup)
  7. Check ½ teaspoon kosher salt
  8. Check ¼ teaspoon crushed red pepper

Directions

  1. Toss hot cooked pasta with oil and vinegar in a large bowl. Add spinach, artichokes, Parmesan, salt, and red pepper; toss gently to combine. Serve hot or at room temperature.