Sun-Dried Tomato & Turkey Pasta Primavera

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• Vidalia onion paste
  1 oz
• butter
  1 tbsp
• garlic
  4 clove
• green olives
  2 unit
• heirloom grape tomatoes
  8 oz
• linguine pasta
  12 oz
• marinated artichoke hearts
  2 unit
• olive oil
• pasta cooking water
  1 c
• pepper
• salt
• sun-dried tomato paste
  4 oz
• veggie stock concentrate
  2 unit
• water
  1/3 c
• zucchini
  2 unit

🍳 Cookware

• large pot
• baking sheet
• pot
• large pan

1. 

   1

   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 over your finished dish!) Bring water to a boil in a large pot . Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons. Peel and mince or grate garlic . Roughly chop green olives . Roughly chop marinated artichoke hearts .

   Parmesan cheese: 6 tbsp, water, zucchini: 2 unit, garlic: 4 clove, green olives: 2 unit, marinated artichoke hearts: 2 unit
2. 

   2

   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, 6-8 minutes. TIP: Keep a close eye on the cheese—it cooks fast! Let cool on sheet until crispy.
3. 

   3

   Once water is boiling, add linguine pasta to pot . Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve pasta cooking water , then drain.

   linguine pasta: 12 oz, pasta cooking water: 1 c
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add heirloom grape tomatoes 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 to pan; cook, stirring constantly, until fragrant, ⏱️ 30 seconds . Reduce heat to medium low; add water .

   olive oil, heirloom grape tomatoes: 8 oz, salt, pepper, butter: 1 tbsp, water: 1/3 c
5. 

   5

   Stir in olives, Vidalia onion paste , veggie stock concentrate , and sun-dried tomato paste 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.)

   Vidalia onion paste: 1 oz, veggie stock concentrate: 2 unit, sun-dried tomato paste: 4 oz
6. 

   6

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