Linguini with Artichokes and Caramelized Onions

Source: NCGA February 2011 Co-op Deals Flyer & February 2011 Onion Skin Newsletter
Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


A quick & healthy weeknight dinner option.


1/2 pound
linguine (whole wheat)
1/2 cup
olive oil
onion, yellow
2 cloves
1/4 pound
1/4 cup
tomatoes, sun-dried in oil
1/4 cup
6 1/2 ounces
artichoke hearts (marinated)
2 tablespoons
oregano (fresh)
2 tablespoons
olives, kalamata
2 ounces
cheese, parmesan
salt and pepper


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 asapargus 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.