Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds

The summer potluck season is here! One of the challenges of preparing a dish to share with a group is food sensitivities or preferences. Some of your gathering may be vegetarian, or gluten-free, or dairy-free, or all three. Pasta is pretty easy to do gluten-free, there are many gluten-free brands available that are pretty good (we’ve been using Bionaturae lately). But if you’re going dairy-free, what about the Parm? To me pasta without Parmesan, or some other nutty cheese, is just missing something. So, following a tip from Sunset Magazine, I used chopped toasted almonds instead. You still get that nutty richness from the almonds, and lots of flavor.

One of the things I have found using gluten-free pasta is that it doesn’t do as well cold, as wheat pasta. I made the dish both ways, using gluten-free and regular pasta. Both were great warm and freshly made. The regular pasta version was also good cold and reheated. The gluten-free version got a little stiff when chilled, and never fully recovered when reheated.

I love this pasta dish as a basis for experimentation. The original idea came from a farfalle roasted pepper recipe in Sunset. I could also see tossing in fresh sliced basil or strips of grilled chicken.

Pasta with Artichoke Hearts, Sun Dried Tomatoes, and Toasted Almonds Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 6 to 8.


  • 1 pound fusilli pasta (use gluten-free pasta for gluten-free version)
  • Salt
  • 1 14-ounce jar marinated artichoke hearts, drained, hearts cut into eighths, about 1 1/2 cups
  • 1/2 cup sun-dried tomatoes packed in oil, removed from oil (reserve oil), chopped
  • 1 cup chopped toasted almonds
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley leaves, loosely packed, more or less to taste
  • 2 tablespoons olive oil


1 Bring a large pot of well salted water to a vigorous boil. Add the pasta to the boiling water and let cook, uncovered, at a full boil, for the amount of time specified on the pasta package, minus about 2 minutes. Test, the pasta should be cooked through, but still firm to the bite, al dente. While the pasta is cooking, prep the other ingredients.

2 Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.

3 When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix. Sprinkle lemon juice, parsley, and black pepper over the pasta, toss to mix. Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Taste and adjust seasonings.

At this point you can make ahead and reheat to serve.

Serve warm.

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  1. Redd H from Salted Spoon

    This looks wonderful! I’ve been looking for a good pasta recipe to use up my pasta stash, and this looks to be just the ticket! Thanks!

  2. Paloma

    I am a pasta lover! This looks SOOO GOOD!!! I’ll have to try it soon! (loved the picture)

  3. Lydia (The Perfect Pantry)

    I confess, I would have to toss some cheese on my own portion of this. That said, it’s great to know that nuts can stand in for the parm if you want to create a dairy-free dish. Thanks for experimenting.

  4. Foetus

    love it. sounds nice and light, perfect for summer

  5. Jeff

    Pasta is a timeless choice when it comes to gluten-free recipes.

  6. Jackie @Syrup and Biscuits

    An uncomplicated pasta dish is perfect for summer. This looks divine. Thanks for the inspiration!

  7. florence friedman

    How is this reheated?

    I reheat it in our microwave. ~Elise

  8. Nancy Long

    think grilled shrimp would go well in this too.

  9. Heather Hernandez

    I am currently eating this dish. I used pistachios instead of almonds and topped it off with some feta cheese. It is divine! It has a Mediterranean taste to it, which I love! Thanks for the recipe.

  10. Juliana Pernik

    This was delicious! Great for a crowd-pleasing pot luck. I’m adding parm to it but the dish is honestly good enough without it.

  11. Nicole @ GFShoestring

    I’m so glad that you brought up the topic of gluten-free pasta, Elise. I have had the most success with gluten-free pasta, both warm and cold, and find that it reheats well when I follow a particular preparation technique.

    I cook the pasta until the moment the water becomes cloudy, meaning it has given off a lot of its starch. That is usually a few minutes short of the recommended boiling time. Then, I quickly drain it and rinse it with lukewarm water. I find this method to be somewhat less important when I use corn pasta, like Sam Mills, but essential when I use brown rice pasta.

    I ruined so many pounds of gluten-free pasta before figuring this out, so I thought maybe I’d save you some trouble!


  12. A

    Toasted bread crumbs are another alternative to cheese, though that’s a lot of carbs.

  13. Juliana H.

    I made this for an end-of-the-school-year potluck and people went crazy for it! I used penne since it’s what we had in the house but otherwise made it exactly as is. Delicious! I used to really dislike potlucks because I never knew what to bring, but this is a definite crowd-pleaser.

  14. Marcia

    I use hazelnuts or pine nuts in my pasta all the time, but hadn’t ever thought of almonds… I wonder why not?! Great idea. You also make a great point about getting the nuttiness without using Parmesan when making a vegan version. Never thought of that either! Thanks!

  15. Lisa

    Hi Elise — I went vegan last year, and this pasta dish is great. The nuts and zest give it that extra something in lieu of cheese. Thanks for the vegan recipes! -Lisa

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