Sun-Dried Tomato and Artichoke Pasta

Who needs a vacation to Italy when you can bring Mediterranean magic straight to your dinner table?

This one-pot pasta miracle combines the intense sweetness of sun-dried tomatoes with the tender, briny bite of artichokes for a meal that’ll make your taste buds do a happy dance.

The beauty of this dish lies in its perfect balance of flavors and textures.

Creamy melted mozzarella pearls create little pockets of cheesy goodness, while the wilted spinach adds a pop of color and nutrition.

Plus, the whole thing comes together in under 30 minutes, making it your new secret weapon for those “I need dinner now but also want it to be amazing” evenings.

Ingredients

For the pasta base:

• 2 tbsp extra virgin olive oil
• 1 cup yellow onion, diced
• 1½ tbsp Amore Garlic Paste
• 1 tbsp Amore Tomato Paste
• 4 cups vegetable broth
• 1 lb mini farfalle pasta

For the mix-ins:

• 1 packet Amore Sun-Dried Tomatoes, julienned
• 1 packet Amore Artichoke Hearts, chopped
• 4 oz mini Mozzarella cheese pearls
• 1 cup fresh spinach leaves
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for garnish

Steps

1. In a large skillet with sides (at least 12 inches wide and 2-3 inches deep), heat 2 tbsp olive oil over medium heat until shimmering but not smoking, about 30-45 seconds.
2. Add diced onion and sauté for 2-3 minutes until translucent but not browned. Add a generous pinch of salt (about ¼ tsp) to help draw out moisture and flavor. You’ll know they’re ready when they become slightly translucent and soft.
3. Stir in 1½ tbsp Amore Garlic Paste and 1 tbsp Amore Tomato Paste until completely combined with the onions, cooking for 30-60 seconds until fragrant. This brief cooking time helps bloom the flavors without burning the garlic, which would create bitterness.
4. Pour in 4 cups vegetable broth and stir to incorporate any browned bits from the bottom of the pan. Bring the mixture to a low boil over medium-high heat, which should take approximately 3-4 minutes. You’ll see small bubbles consistently breaking the surface.
5. Add 1 lb mini farfalle pasta directly to the broth, stirring occasionally to prevent sticking. Cook to al dente, approximately 6-7 minutes. The pasta should still have a slight firmness when bitten – overcooking will result in mushy pasta that won’t hold up with the mix-ins.
6. After about 3-4 minutes of cooking the pasta (halfway through), stir in the Amore Sun-Dried Tomatoes and Artichoke Hearts. This timing allows them to warm through without losing their distinct textures and flavors.
7. Taste test your pasta and broth, adding more salt and pepper as needed. The liquid should reduce significantly but not completely – you want some saucy goodness to coat everything.
8. Once pasta is al dente, remove from heat and immediately stir in the mozzarella balls and spinach. Fold gently until the cheese is slightly melted (but still maintains some shape) and the spinach is just wilted, about 1-2 minutes. The residual heat will do the work without making the cheese stringy or the spinach soggy.
9. Garnish with freshly grated Parmesan cheese and serve immediately while hot. For an extra touch, add a drizzle of high-quality olive oil and a sprinkle of red pepper flakes if you enjoy a hint of heat.

Smart Swaps

• Replace mozzarella pearls with crumbled feta for a tangier flavor profile
• Swap spinach for arugula (add at the very end) for a peppery kick
• Use whole wheat farfalle instead of regular for added fiber and nutty flavor
• Try chicken broth instead of vegetable for a deeper savory note

Make It Diabetes-Friendly

• Use whole grain pasta instead of regular farfalle to reduce the glycemic impact (reduces carbs by approximately 5g per serving)
• Increase the spinach to 2 cups and reduce pasta to 12 oz to lower the carb-to-fiber ratio
• Add 2 cups diced chicken breast (cooked separately and added at the end) to increase protein and make smaller pasta portions more satisfying
• Serve with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• Reserve ½ cup of the starchy pasta water before draining if you prefer a looser sauce
• For meal prep, slightly undercook the pasta by 1 minute and refrigerate without the cheese and spinach; reheat with a splash of broth and add fresh cheese and spinach
• The flavor intensifies overnight, making leftovers even more delicious the next day
• For a creamier version, stir in 2 tbsp of mascarpone cheese at the final step