600 Calories or Less

Chimichurri Pasta

with Crispy Artichokes, Zucchini & Tomatoes

30 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

Our new chimichurri sauce—an herbaceous green sauce beloved in Latin American cooking—takes center stage in this creamy vegetarian pasta. A medley of vegetables, plus homemade crispy fried artichokes, bring this vibrant dish together.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

fresh

ingredients

12 oz Orecchiette Pasta
½ cup Marinated Artichoke Hearts
2 Shallots
2 Zucchini
8 oz Grape Tomatoes
6 Tbsps Chimichurri Sauce
4 Tbsps Mascarpone Cheese
½ cup Grated Romano Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the shallots. Medium dice the zucchini. Halve the tomatoes.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Make the crispy artichokes

Meanwhile, pat the artichokes dry with paper towels. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that an artichoke sizzles immediately when added, carefully add the dried artichokes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and slightly crispy. Transfer the crispy artichokes (discarding any excess oil from the pan) to a large bowl. Add half the romano and season with salt and pepper; toss to coat. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallots. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, chimichurri sauce, remaining romano, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy artichokes. Enjoy!