Linguine Carciofi

with artichokes, pecorino cheese, and sun-dried tomatoes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Tough day at the salt mines? This elegant artichoke-studded pasta dish with white wine cream, jammy sun-dried tomatoes, and sharp pecorino cheese is the perfect weeknight retreat. Comforting, creamy carbs to the rescue! Twirl some of this linguine around your fork and kick your hunger to the curb.

In Your Box (serves 2)

  • 1 Lemon
  • 4 Parsley Sprigs
  • 2 Garlic Cloves
  • 14 oz. Artichokes
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    8 oz. Linguine
  • 2 fl. oz. White Cooking Wine
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 2 tsp. Vegetable Base Packet
  • Info
    1 oz. Grated Pecorino Cheese
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Small Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Quarter lemon lengthwise. Stem and mince parsley. Mince garlic. Rinse artichokes and coarsely chop. Place sun-dried tomatoes in a small bowl and cover with warm water to rehydrate.

  • Step 2 - Cook the Pasta

    Cook the Pasta

    Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water and drain pasta in colander. While pasta cooks, start sauce.

  • Step 3 - Start the Sauce

    Start the Sauce

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and garlic to hot pan and cook until garlic is light brown and aromatic, 30 seconds. Add white wine, cream, vegetable base, and ½ cup reserved pasta water (reserve remaining for loosening sauce later). Bring to a simmer and cook until sightly thickened, 4-5 minutes.

  • Step 4 - Finish the Sauce

    Finish the Sauce

    Add artichokes, half the parsley (reserve remaining for garnish), and half the pecorino (reserve remaining for garnish). Squeeze up to two lemon wedges into pan (to taste). Taste, and season with a pinch of salt and pepper, if desired.

  • Step 5 - Toss the Pasta

    Toss the Pasta

    Add cooked linguine and butter to pan and toss to coat. If you need to loosen sauce, add reserved pasta water 2 Tbsp. at a time. Drain sun-dried tomatoes and add to pan (reserve a pinch for garnish). Season to taste with salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Serve pasta in a bowl or plate. Garnish with remaining parsley, remaining pecorino, and remaining sun-dried tomatoes. Squeeze remaining lemon wedges over pasta just before serving.