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Pea and Artichoke Pasta

  • Author: Vicky & Ruth
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This pea and artichoke pasta is a light, refreshing warm weather dish tossed with capers, fresh tomatoes, and lemon.


  • 1/2 lb pasta ( you can use your favorite)
  • 1 tbsp olive oil
  • 4 cloves of garlic, chopped
  • 1lb  frozen artichoke bottoms, thawed and sliced (you can also use canned, or artichoke hearts, frozen or canned)
  • 1 1/2 cup peas (fresh or frozen)
  • 1 pint grape tomatoes, sliced
  • 2 tbsp capers
  • 1 tbsp dry oregano
  • 1/4 cup fresh lemon juice ( you can add more or less, to taste)


Cook the pasta slightly al dense, following the directions on the package

In the meantime, heat the olive oil in a large nonstick skillet. Add the garlic and cook over medium heat for about a minute, stirring constantly so it doesn't burn. Add the artichokes and cook for another 2 minutes

Add the peas, tomatoes, capers and oregano and continue cooking for 5-7 minutes. Add the lemon juice and cook for about 3 more minutes

Scoop the pasta out of the water, add it to the skillet and toss well. Add salt and pepper to taste if desired and vegan or regular feta cheese. Serve warm

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Entree
  • Method: Stove top


  • Serving Size: 1/4 portion
  • Calories: 333
  • Sugar: 5.2
  • Fat: 5.2
  • Saturated Fat: 0.8
  • Unsaturated Fat: 3.6
  • Trans Fat: 0
  • Carbohydrates: 60.3
  • Fiber: 9.4
  • Protein: 13.6
  • Cholesterol: 0

Keywords: pasta, artichokes, artichoke pasta, lemon, capers, vegan

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