Updated: May 26
Total Prep Time: 15 Minutes
Total Cook Time: 10 Minutes
This is a light pasta recipe that can be eaten hot during the Fall and Winter months and easily transition into a pasta salad for the Summer. Sundried Tomatoes and Artichoke Hearts are a match made in heaven and Arugula is used to cut the acidic nature of the two ingredients.
Note: When looking for ingredients, try and find artichoke hearts canned in water rather than oil. Watch out for oversalting the pasta before trying it together with all the ingredients. Feta's natural saltiness will create a perfect little punch every couple of bites.
16 oz Dried Semolina Flour Radiatore Pasta
3 Tablespoons Olive Oil
4 Sprigs Thyme, Chopped
3/4 Cup Sun-Dried Tomatoes Soaked in Olive Oil - Chopped
1 Can Artichoke Hearts
8 oz Feta, Cubed
1 Cup Arugula
Half a small Lemon or 2 Tablespoons lemon juice
4 Tablespoons Olive Oil from Sundried Tomatoes Jar
Salt to Taste
1. Heat a pot of water to boil for the pasta. Salt that water heavily and cook the pasta for 9-10 minutes, or until al dente. Strain and place in a large pot.
2. Heat a large pan with olive oil on medium-high heat. Add thyme and stir regularly until fragrant. Add chopped sun-dried tomatoes and artichoke hearts
3. Turn heat to low. Toss the pasta into the pan with tomatoes and artichoke, add arugula and feta chunks.
4. Squeeze lemon juice into the pasta, drizzle olive oil from the sundried tomatoes and salt to taste. Top with a few leaves of fresh thyme if desired.