Fresh Tomato and Artichoke Spaghetti 

Fresh Tomato and Artichoke Spaghetti 

Open in full-screen mode

Fresh Tomato and Artichoke Spaghetti 

15 MIN
25 MIN



  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil the pasta. Set aside.
  2. Meanwhile, in a large skillet, brown the bell peppers and pine nuts in the oil. Season with salt and pepper. Add the tomatoes, artichokes, and garlic and cook for 2 to 3 minutes, just to warm them through. Add the pasta and toss to coat. Adjust the seasoning.
  3. Serve in shallow bowls. If desired, sprinkle with Parmesan cheese and fresh parsley.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.