Disclosure: I was provided a sample of Morelli pasta.

I love pasta, and as a vegetarian family, it is nice to find some easy recipes that make for convenient weeknight recipes for those busy school evenings. This artichoke pasta is so easy to make, and you can keep a can of artichokes on hand for when you need an easy meal idea.


~ pasta – 1 bag of Morelli Bucatini pasta
~ 1 can artichokes, drained
~ garlic (1-2 cloves, pressed) – optional
~ olive oil, butter
~ parmesan cheese
~ salt


Start by cooking the pasta according to the directions.

I recently discovered Morelli pasta, it is my new favorite pasta brand for a couple of reasons. They hand make their pasta from a very high quality organic wheat, in small batches using authentic traditional Italian techniques. The result is a very flavorful, highly nutritional, delicious pasta that cooks perfectly and holds sauces really well. This unique pasta has a tubular shape and is a versatile option to keep in the pantry.

I usually like to add salt to the water when I cook pasta.

While the pasta is cooking, fry the artichokes in butter. I drained the artichokes thoroughly and cut them into halves or quarters (bite-size pieces), removing any pieces that felt tough.

As the artichokes began to brown and were almost done cooking, I added in a little bit of garlic to saute for the last couple minutes. This is optional, and I kept it minimal as I didn’t want the garlic competing with the flavor of the artichokes.

Drain the pasta when it is done cooking.

Toss the pasta with the artichokes. I always start with a smaller quantity just so that I don’t add too much pasta. I would say I used about 8-10 oz pasta to one can of artichokes, and it made about two servings.

Toss thoroughly, adding in shredded parmesan cheese. You can also add in some extra butter for flavor if you like.


About the Author: Marysa

Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!