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
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 clove
Garlic
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!
-
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; 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.
-
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 Sep 2026- Flavor: The sun-dried tomato sauce, olives, and artichokes create a bold, briny flavor that many loved; those who dislike olives or artichokes may want to scale back or omit one. 🍝
- Ease of prep: Quick and straightforward — most found it easy to pull together on a weeknight.
- Suggestions: Add splashes of reserved pasta water if the dish feels dry, and go easy on salt since the olives and artichokes already bring brininess. Some reviewers added red chili flakes, capers, or extra tomatoes to boost flavor and freshness. Consider angel hair pasta if you prefer a lighter feel — a few found linguine a bit heavy for this sauce.
- Leftovers: This pasta travels well and one reviewer enjoyed it cold as a lunch the next day.
- Parmesan crisps: The baked Parmesan crisps were a favorite finishing touch — watch them closely as they brown quickly, or simply sprinkle Parmesan over the finished dish to save time.
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.
