30 Minute Artichoke and Pea Rigatoni Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh pasta with artichokes, peas, olives, and white wine sauce finished with lemon and basil. Quick to prepare, it's hearty yet feels refined and naturally delicious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1 tablespoon chopped fresh thyme
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1/4 cup green olives
- 1 pinch crushed red pepper flakes
- 1 cup white wine
- kosher salt and black pepper
- 1 pound rigatoni or other short cut pasta
- 1 cup frozen peas
- 1 cup grated parmesan cheese
- zest and juice of 1 lemon
- 1/4 cup fresh basil, chopped
- fresh peas and pea sprouts, for serving ((optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 761mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 214mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.