Artichoke Pasta

Artichoke Pasta
Servings: 4


  • 1 package (12 ounces) fettuccine
  • 2 packages (9 ounces each) frozen artichoke hearts
  • 1 tablespoon olive oil
  • 1 large red onion, sliced into rings
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1 can (14 ounces) reduced-sodium chicken broth
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh parsley leaves
  • Shredded Parmesan cheese (optional)

Make It

1. Cook pasta according to package directions. Place artichokes in large glass bowl. Microwave on high 15 minutes, stirring once. Drain.

2. In large nonstick pan, heat oil over medium-high heat. Add onion and cook until soft, about 7 minutes. Add thyme and garlic, and cook 30 seconds more. Add broth and bring to a boil. Reduce heat and let simmer 5 minutes.

3. Stir in tomatoes, and cook 1 minute more. Add artichokes and parsley. Pour over fettuccine. Sprinkle with Parmesan, if desired.