Veggie Pasta with Artichokes and Asparagus
Calories:
Ingredients
- 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
Instructions
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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