Image for Linguini with Artichokes and Caramelized Onions
Linguini with Artichokes and Caramelized Onions
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  • CourseMain Dish
4-6 servings
4-6 servings
  • 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
  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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