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
- Heat a large pot of water to boiling. Cook linguini according to package directions. Drain.
- 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.
- 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.
- Remove the pan from the heat and stir in the artichokes, oregano, and olives.
- Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with Parmesan cheese.
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