Linguini with Artichokes and Caramelized Onions
NCGA February 2011 Co-op Deals Flyer & February 2011 Onion Skin Newsletter
A quick & healthy weeknight dinner option.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1⁄2 pound pasta, linguine (whole wheat)
1⁄2 cup olive oil
1 onion, yellow
2 cloves garlic
1⁄4 pound asparagus
1⁄4 cup tomato, sun-dried (in oil)
1⁄4 cup walnuts
6 1⁄2 ounces artichoke hearts (marinated)
2 tablespoons oregano, fresh (fresh)
2 tablespoons olives, kalamata
2 ounces cheese, parmesan
salt
black pepper
Instructions
Heat a large pot of water to boiling. Cook linguini according to package directions. Drain.
In a large skillet, heat 2 tablespoons of the olive oil over low to medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 15 to 20 minutes. Add the rest of the olive oil to the pan, along with the garlic, asparagus, sun-dried tomatoes, and walnuts, and cook for 5 more minutes until asparagus is tender. Remove the pan from the heat and stir in the artichokes, oregano, and olives. Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with cheese.