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Pasta with Artichokes and Carrot

Cooking Time: 20 minutes


  • 360 g Perfetto Fischioni Pasta
  • 300 g artichokes ( frozen artichoke hearts)
  • 1 red onion
  • carrot
  • 50 ml balsamic vinegar
  • 50 g extra virgin olive oil
  • 1t bsp chopped fresh mint leaves
  • 50 g grated parmesan
  • to taste Salt and pepper


  • 1.
    Clean and chop onion and carrot. Clean the artichokes by discarding the harder leaves, and slice them.
  • 2.
    Heat the oil in a large pan, add onion, carrot, sliced artichokes and mint. Stir fry for 10 minutes. Deglaze with vinegar and let reduce for further 10 minutes over medium heat.
  • 3.
    Cook the Fischioni Pasta in salted water following the package cooking time, drain and pour into the pan together with the artichokes. Fischioni rigati

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