Sun-Dried Tomato & Olive Pasta Primavera
with Artichokes, Zucchini, Heirloom Grape Tomatoes & Parm Crisps
- Wheat
- Milk
Blistered heirloom grape tomatoes, seared zucchini, briny olives, and tender artichokes bring bold flavor and color to al dente linguine in a rich sun-dried tomato sauce. Golden brown Parmesan crisps crown the pasta for a savory finish that adds texture and flair.
Ingredients
1 unit
Veggie Stock Concentrate
½ ounce
Vidalia Onion Paste
2 ounce
Sun-Dried Tomato Paste
1 unit
Zucchini
4 ounce
Heirloom Grape Tomatoes
1 unit
Marinated Artichoke Hearts
2 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Green Olives
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. (TIP: Skip the oven! You can make the Parm crisps in Step 2 in a toaster oven instead or simply sprinkle Parmesan over your finished dish!) Bring a large pot of water to a boil. Wash and dry produce.
-
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop olives. Roughly chop artichokes.
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Line a baking sheet with parchment paper (or lightly coat with cooking spray); evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. TIP: Use your toaster oven here or save Parmesan for serving!
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Toast on middle rack until golden brown and crisp, 6-8 minutes. TIP: Keep a close eye on the cheese—it cooks fast!
-
Let cool on sheet until crispy.
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Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water, then drain.
-
Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and zucchini; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven’t begun to burst, gently press with a spatula to help them along.
-
Add garlic and 1 TBSP butter to pan; cook, stirring constantly, until fragrant, 30 seconds.
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Reduce heat to medium low, then add ⅓ cup water.
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Stir in olives, Vidalia onion paste, stock concentrate, and sun-dried tomato paste until thoroughly combined, 30 seconds.
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Add artichokes, drained pasta, and 1 TBSP butter (2 TBSP for 4 servings) to pan. Cook, tossing, until butter has melted and everything is evenly coated, 1-2 minutes. Taste and season with salt and pepper. (If pasta seems dry, add splashes of reserved pasta cooking water until everything is evenly coated.)
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Divide pasta between shallow bowls; top with Parm crisps. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold mix of briny olives, artichokes, and sun-dried tomatoes, creating a flavorful and tangy pasta dish.
- Ease of prep: Customers found this recipe quick and easy to make, with fresh ingredients that came together beautifully.
- Suggestions: Consider adding chicken for extra protein; some preferred olive oil over butter for a fresher taste.
- Leftovers: This dish keeps well, making it perfect for meal prep and weekday lunches.
- Veggies: The variety of vegetables was praised, with special mentions for the artichokes and zucchini.
- Texture: The linguine was appreciated for its thickness, while some suggested trying angel hair for easier eating.
Reviews from our home cooks
A nice veggie meal. I would suggest that the dried tomato paste be accompanied by a packet of dried tomatoes to sprinkle atop the finished dish to add the special burst of concentrated flavor they offer along with a bit of crunch.
I think this is the best pasta dish we've had yet, and that's saying something! LOVE the mix of brined veg in this, makes the tomatoes pop!
Such a pleasant surprise! Not too vinegary (from artichokes and olives)! I'm not going to lie, I just sprinkled the Parmesan on top but it's sooooo good!
I was excited about cooking with new ingredients, the olives and artichoke. Dish is delicious. The zucchini was almost spoiled.
Great meal and one of my favorite selections in some time. I thought the artichokes and green olives gave it added flavor.
Recipe calls for using butter, although I think I would've liked this better if I stuck to olive oil and not adding the dairy products, to keep it a bit fresher.
If I could give this 6 stars, I would. It was spectacular! Complex flavors, wonderful veggie texture (not mushy), and my favorite pasta---linguini, not spaghetti. Amazing!
Who do we need to bribe to get this on the menu every week, because WOW!!!! Outstanding flavor, very easy to make, and tasted like a Michelin-starred Italian restaurant made it. PLEASE offer this again!
The sauce was thin. The flavors were great, but I didn't enjoy the linguini because it was too hard to pick up. Maybe angel hair next time?
Loved the Parmesan crisps on top, needs only 5 minutes, have to watch it so it won't burn. Very fresh tasting. Loved this.
