---
title: "Sun-Dried Tomato & Olive Pasta Primavera"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sun-dried-tomato-and-olive-pasta-primavera-6874cf2600ede9c67f7f2846
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
  - Fiber Powered
  - New
  - Seasonal
rating: 4.5
rating_count: 704
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of flavors, with artichokes, olives, and sun-dried tomatoes adding depth and tang.
  - theme: Ease of prep
    text: Quick and easy to make, with clear instructions; some found the Parmesan crisp tip especially helpful.
nutrition:
  calories: 650
  fat: 29
  saturated fat: 11
  carbohydrates: 81
  sugar: 13
  fiber: 7
  protein: 18
  cholesterol: 40
  sodium: 1350
  potassium: 790
  calcium: 150
  iron: 2.7
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/sun-dried-tomato-olive-pasta-primavera.avif"
---
Adjust rack to middle position and preheat oven to 425 degrees. (TIP: Skip the oven! You can make the Parm crisps in Step 2 in a toaster oven instead or simply sprinkle @Parmesan cheese{6%tbsp} over your finished dish!) Bring a #large pot{} of @water{} to a boil. Wash and dry produce. Trim and halve @zucchini{2%unit} lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate @garlic{4%clove}. Roughly chop @green olives{2%unit}. Roughly chop @marinated artichoke hearts{2%unit}.

Line a #baking sheet{} with @parchment paper{} (or lightly coat with @cooking spray{}); evenly sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. TIP: Use your toaster oven here or save Parmesan for serving! Toast on middle rack until golden brown and crisp, ~{6%minutes} to ~{8%minutes}. TIP: Keep a close eye on the cheese - it cooks fast! Let cool on sheet until crispy.

Once water is boiling, add @linguine pasta{12%ounce} to #large pot{}. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Heat a drizzle of @olive oil{} in a #large pan{} over medium-high heat. Add @heirloom grape tomatoes{8%ounce} and zucchini; season with @salt{} and @pepper{}. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. TIP: If tomatoes haven't begun to burst, gently press with a spatula to help them along. Add garlic and @butter{1%tbsp} to pan; cook, stirring constantly, until fragrant, ~{30%seconds}. Reduce heat to medium low; add ⅓ cup water.

Stir in olives, @Vidalia onion paste{1%ounce}, @veggie stock concentrate{2%unit}, and @sun-dried tomato paste{4%ounce} until thoroughly combined, ~{30%seconds}. Add artichokes, drained pasta, and 1 TBSP butter (2 TBSP for 4 servings) to pan. Cook, tossing, until butter has melted and everything is evenly coated, 1-2 minutes. Taste and season with salt and pepper. (If pasta seems dry, add splashes of reserved pasta cooking water until everything is evenly coated.)

Divide pasta between shallow bowls; top with Parm crisps. Serve.