Pappardelle with Artichokes and Arugula Recipe | Vegetarian Times Skip to main content

Pappardelle with Artichokes and Arugula

This dish is easy enough for weeknight suppers, but elegant enough for casual dinner parties.



Ingredient Line: 
1 6-oz. jar oil-packed artichoke hearts, drained, 1 Tbs. oil reserved
Ingredient Line: 
6 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
Ingredient Line: 
⅓ cup Pinot Grigio wine
Ingredient Line: 
6 cups baby arugula leaves
Ingredient Line: 
1 8.8-oz. pkg. dry pappardelle pasta


1. Coarsely chop artichoke hearts and sun-dried tomatoes; set aside.

2. Heat oil from artichokes and oil from tomatoes in skillet over medium-high heat. Add chopped artichokes and sun-dried tomatoes, and cook 3 to 4 minutes. Add wine, and cook 3 minutes, or until most of wine has evaporated. Stir in arugula, and cook 2 to 3 minutes, or until wilted.

3. Meanwhile cook pasta in large pot of boiling salted water according to package directions, drain, and reserve 1/4 cup cooking liquid. Return drained pasta to pot with reserved cooking liquid, and stir in artichoke mixture. Season with salt and pepper, if desired.

Nutrition Information: 

10 g
Total Fat: 
11 g
Saturated Fat: 
1 g
52 g
<1 mg
251 mg
4 g
4 g
Serves 4

Comments on this Recipe

New at vegetarianism

This is delicious but I doubled the artichokes to 12 oz. and also added in a few extra SDTs. Didn't want to be hunting around my plate trying to find the good stuff. Also added some thickly grated pecorino romano before serving. Delectable.