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Sun-Dried Tomato and Artichoke Carbonara
with broccoli

Active: 40 min Total: 40 min
Spaghetti carbonara is a unique pasta dish in which hot pasta is tossed with raw eggs. The heat from the pasta cooks the eggs just enough to form a silky, smooth sauce. We can't leave well enough alone, so we're always playing with the flavors of this iconic recipe. This twist features artichokes, broccoli, and sun-dried tomatoes.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sun-Dried Tomato and Artichoke Carbonara:
  • Broccoli - 10 oz, chopped
  • Artichoke hearts (14 oz / 397 g) - 1 can, drained, rinsed, and chopped
  • Sun-dried tomatoes - 1/3 cup, drained, rinsed, and chopped (from a jar of sun-dried tomatoes in oil)
  • Eggs - 1
  • Egg yolks - 1
  • Lemon zest - 1 tsp
  • Cheese, parmesan - 1 oz, grated
  • Pasta, spaghetti or linguini - 8 oz
  • Oil, cooking - 1 Tbsp
  • Oil - 1 Tbsp (from a jar of sun-dried tomatoes in oil)
  • Black pepper - for serving
  • Red pepper flakes (opt) - for serving

Nutrition Facts

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Prep

  1. Broccoli / Artichoke hearts / Sun-dried tomatoes - (If prepping right before cooking, get water for pasta boiling before continuing with prep.) Prep as directed. Store broccoli in one container. Combine artichoke hearts and sun-dried tomatoes. (Note: See ingredients list and be sure to reserve some oil from the jar of sun-dried tomatoes.) (Can be done up to 5 days ahead)
  2. Pre-cook broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes. (Can be done up to 5 days ahead)
  3. Make sauce - Whisk together eggs, egg yolks, lemon zest, and cheese in a bowl large enough to hold all of the pasta.

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Make

  1. Place a large stockpot of water (for pasta) over heat and bring to a boil. Salt the water well.
  2. When water is boiling, add pasta and cook according to package directions.
  3. While pasta is boiling, heat a large saute pan or wok over medium heat. Add cooking oil and then broccoli, artichoke hearts, and tomatoes with some salt. Saute until everything is heated through and starting to brown in spots, 3 to 4 minutes. Remove from heat and stir in reserved oil.
  4. When pasta is done, drain.
  5. Working quickly, add hot pasta to egg sauce and toss it vigorously with tongs to combine. (The hot pasta should gently cook the eggs, creating a creamy sauce.)
  6. Add broccoli, artichoke hearts, and tomatoes to pasta and continue tossing everything until evenly combined. Taste and season with some salt if needed.
  7. Divide pasta between serving bowls. Top with black pepper, some red pepper flakes, and some more cheese if you’d like. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (56)
Gluten-free (3)
Paleo (7)
Vegetarian (20)

49 reviews

I used angel hair since that's what I had. The flavors were good, but I wish there was more sauce. I might double the sauce ingredients and add a little lemon juice/pasta water next time to help coat the pasta more.

By: Marissa
Posted: Oct 26, 2022
Diet: Vegetarian
0 Helpful

I added garlic, wine, and cream to the shrimp, and this meal was fantastic! All the flavors together, especially the sundried tomatoes, was perfect. I think my 1 yr old ate more then my 6 year old did. She couldn't get enough of it.

By: Lindsey
Posted: Apr 20, 2022
Diet: Paleo
0 Helpful

One of our "make again "meals. Easy and delicious

By: Ila
Posted: Nov 04, 2021
Diet: Original
0 Helpful

very good!!

By: Andrea
Posted: Jan 22, 2021
Diet: Original
0 Helpful

Fantastic! We loved this - including both of the tiny food critics in my house (1.5 years old and 3.5 years old)!

By: Diana
Posted: Jan 20, 2021
Diet: Original
0 Helpful

This one is going on the short list for sure!

By: John
Posted: May 27, 2020
Diet: Original
0 Helpful