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Linguini with Artichokes, Basil, Tomatoes and Pine Nuts

4 servings


High Fibre No Added Sugars Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

18.22 g
76.33 g
8.86 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 553
  • Fat 20.07 g
    • Saturated   3.5 g
    • + Trans 
  • Cholesterol 7 mg
  • Sodium   720 mg
  • Carbohydrate 76.33 g
    • Fibre   8.86 g
    • Sugars  
  • Protein 18.22 g
    • Vitamin A 16 %
    • Vitamin C 30 %
    • Calcium 15 %
    • Iron 35 %


Bring a large pot of lightly, salted water to a boil.
Place the olive oil in a very large skillet and set over medium heat. Add garlic, artichokes and tomatoes and cook, stirring, 5 minutes. Meanwhile, add the linguini to the boiling water and cook until tender, about 8 to 10 minutes.
After the tomatoes and artichokes have cooked 5 minutes, add the stock and bring to a simmer. When cooked, drain the pasta and save 1/2 cup of its cooking liquid. Add the pasta, 1/2 cup cooking liquid, 1/3 cup Parmesan cheese, salt, pepper, basil and pine nuts to the skillet. Toss to combine and then divide among pasta bowls. Serve pasta with additional Parmesan cheese for sprinkling on at the table.

Note: To toast pine nuts, place in a single layer in a small baking dish. Bake, shaking the dish from time to time, in a preheated 350 degrees F oven or toaster oven for 10 minutes, or until lightly toasted.

Serving Suggestions

Make a fine meal of this pasta by serving it with a simple green salad and some garlic bread. Ready-to-bake garlic bread is available in our bakery department.

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