Description
This Fresh Artichoke Tomato Feta Pasta is a vibrant and cozy dinner option featuring tender sautéed artichokes, juicy cherry tomatoes, and creamy feta cheese tossed with al dente pasta. Enhanced with garlic, lemon juice, and fresh basil, this flavorful Mediterranean-inspired dish is perfect for a quick yet elegant meal.
Ingredients
Scale
Pasta
- 12 ounces Penne or Farfalle pasta
Vegetables & Herbs
- 2 medium Fresh Artichokes, cleaned and sliced
- 2 cups Cherry Tomatoes, halved
- 3 cloves Garlic, minced
- 1 handful Fresh Basil, for garnish
Dairy
- 1 cup Feta Cheese, crumbled
Other
- 3 tablespoons Extra virgin Olive Oil
- 2 tablespoons Freshly squeezed Lemon Juice
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or farfalle pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining the pasta.
- Prepare the artichokes: Trim the stems, remove tough outer leaves, and slice the artichokes into wedges to ensure even cooking.
- Sauté garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook artichokes: Add the sliced artichokes to the skillet and cook for 5-7 minutes, stirring occasionally, until they become tender and develop a slight caramelization.
- Add tomatoes: Incorporate the halved cherry tomatoes into the skillet and cook for another 5 minutes until they soften and release their juices.
- Toss pasta and adjust consistency: Add the cooked pasta to the skillet with the vegetables. Pour in reserved pasta water as needed to achieve your desired sauce consistency, tossing everything together to combine well.
- Add lemon juice: Squeeze fresh lemon juice over the pasta and gently stir to evenly distribute the bright, tangy flavor.
- Fold in feta cheese: Remove the skillet from heat and gently fold in the crumbled feta cheese, allowing it to warm slightly without melting completely.
- Season and garnish: Season with salt and black pepper to taste. Serve the pasta garnished with fresh basil leaves for a fragrant and colorful finish.
Notes
- To prepare fresh artichokes, be sure to remove the choke (the inedible fuzzy center) if present.
- If fresh artichokes are unavailable, frozen or jarred artichoke hearts can be used, adjusted for cooking time.
- Reserve pasta water is key to achieve a creamy sauce without adding extra cream.
- Adjust the amount of feta cheese based on your preference for saltiness and creaminess.
- Fresh basil can be substituted with parsley or oregano if desired.
- This dish is best served immediately for optimal texture and flavor.
