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4 from 1 vote

Veggie pasta with artichokes and asparagus

Cook Time15 mins
Total Time15 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


  • 250 g pasta
  • 1 tbsp olive oil
  • 6 inch stalks asparagus trimmed and cut into 1 chunks
  • 2 cloves garlic minced
  • 50 g sweetcorn kernels
  • 100 g cherry tomatoes halved
  • 3 in marinated artichoke hearts note: a lot of jars will contain quartered hearts, which case you'll need 12 pieces, cut into chunks
  • Salt
  • Black pepper
  • 2 tbsp fresh chives chopped


  • Boil the pasta until al dente.
  • Meanwhile, heat the oil in a large frying pan, and add the asparagus, garlic and corn. Cook for 5 minutes over a medium heat, then turn the heat down a little and add the tomatoes and artichokes. Continue to cook, stirring occasionally, for 5 more minutes, until the tomatoes have begun to break down and the vegetables are all fully heated through. Season to taste, and add the fresh chives.
  • When the pasta is ready, drain it, and add it to the pan with the vegetables. Mix to combine. If you think it needs it, add a tablespoon or so of the oil from the artichokes - mine was actually fine without this addition. Serve immediately.