Linguine With Artichokes, Tomatoes And Parsley

print recipe
email recipe
save recipe
add photo
add review
#124436

serves/makes:

ready in:
under 30 minutes

ingredients

12 ounces dry linguine pasta
2 tablespoons butter
1/2 cup finely grated Parmesan cheese
1 can (14 ounce size) artichoke hearts in water, drained and quartered
1 cup grape or cherry tomatoes, halved
1 cup chopped fresh parsley
salt and black pepper

directions

Cook the pasta in boiling, salted water until al dente. Drain the pasta reserving some of the cooking water. Return the pasta to the pot.

Stir the butter, half of the Parmesan cheese, the artichokes, tomatoes, parsley, and as much of the reserved cooking water as needed to create a light sauce.

Season to taste with salt and pepper. Garnish with the remaining Parmesan before serving.