Pappardelle with Artichokes and Arugula Recipe - Vegetarian Times

Pappardelle with Artichokes and Arugula


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

  • 4Servings


  • 1 6-oz. jar oil-packed artichoke hearts, drained, 1 Tbs. oil reserved
  • 6 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
  • 1/3 cup Pinot Grigio wine
  • 6 cups baby arugula leaves
  • 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

  • Calories: 326
  • Carbohydrate Content: 52 g
  • Cholesterol Content: 0.5 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 251 mg
  • Sugar Content: 4 g