Linguini with Artichokes and Caramelized Onions
  • CourseMain Dish
Servings
4-6servings
Servings
4-6servings
Ingredients
  • 1/2lb whole wheat linguini
  • 1/2cup olive oil, divided
  • 1medium yellow onion, julienned 1/4″ thick
  • 2cloves garlic, peeled and minced
  • 1/4lb asparagus, cut into small spears
  • 1/4cup sun-dried tomatoes in oil, drained and diced
  • 1/4cup walnuts, chopped
  • 16.5 oz jar marinated artichoke hearts, drained and quartered
  • 2Tbsp fresh oregano, chopped
  • 2Tbsp pitted Kalamata olives, chopped
  • 2oz Parmesan cheese, shredded
  • 1pinch salt and pepper, to taste
Instructions
  1. Heat a large pot of water to boiling. Cook linguini according to package directions. Drain.
  2. In a large skillet, heat 2 tablespoons of the olive oil over low to medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 15 to 20 minutes.
  3. Add the rest of the olive oil to the pan, along with the garlic, asparagus, sun-dried tomatoes, and walnuts, and cook for 5 more minutes until asparagus becomes tender.
  4. Remove the pan from the heat and stir in the artichokes, oregano, and olives.
  5. Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with Parmesan cheese.
Linguini with Artichokes and Caramelized Onions
Print Recipe
  • CourseMain Dish
Servings
4-6 servings
Servings
4-6 servings
Ingredients
  • 1/2 lb whole wheat linguini
  • 1/2 cup olive oil, divided
  • 1 medium yellow onion, julienned 1/4" thick
  • 2 cloves garlic, peeled and minced
  • 1/4 lb asparagus, cut into small spears
  • 1/4 cup sun-dried tomatoes in oil, drained and diced
  • 1/4 cup walnuts, chopped
  • 1 6.5 oz jar marinated artichoke hearts, drained and quartered
  • 2 Tbsp fresh oregano, chopped
  • 2 Tbsp pitted Kalamata olives, chopped
  • 2 oz Parmesan cheese, shredded
  • 1 pinch salt and pepper, to taste
Servings: servings
Units:
Instructions
  1. Heat a large pot of water to boiling. Cook linguini according to package directions. Drain.
  2. In a large skillet, heat 2 tablespoons of the olive oil over low to medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 15 to 20 minutes.
  3. Add the rest of the olive oil to the pan, along with the garlic, asparagus, sun-dried tomatoes, and walnuts, and cook for 5 more minutes until asparagus becomes tender.
  4. Remove the pan from the heat and stir in the artichokes, oregano, and olives.
  5. Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with Parmesan cheese.
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