Tender roasted asparagus, sautéed artichoke hearts, garlic, olive oil, are tossed together with spaghetti in this simple springtime pasta dish. If you’re looking for a quick meal this week, or any day for that matter, this simple, fresh pasta is your ticket. You can easily substitute gluten-free or regular pasta if desired and adjust the amount of garlic and olive oil depending on your taste buds.

Garlic Asparagus Artichoke Pasta [Vegan, Gluten-Free]

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Cooking Time



  • 8 ounces spaghetti of choice (whole wheat, brown rice, lentil, etc...)
  • 8 asparagus spears, chopped into 2-inch pieces
  • 5 artichoke hearts, halved
  • 5-6 tablespoons extra virgin olive oil, divided
  • 3-4 garlic cloves, minced
  • Juice of half a lemon
  • Salt and pepper, to taste
  • Fresh thyme (optional)


  1. Preheat oven to 400°F. Toss asparagus pieces in a 1/2 tablespoon of olive oil and salt and pepper. Place on a baking sheet and roast for 15-20 minutes. Remove and set aside.
  2. While asparagus is roasting, boil a pot of water for pasta. Cook as directed on package. Drain and set aide.
  3. Drizzle 1 tablespoon of extra virgin olive oil in a large skillet. Add in halved artichoke hearts and cook over medium heat for 3-4 minutes on each side. Remove and set aside. Pour cooked pasta into this same skillet and drizzle with 2-4 tablespoons of olive oil. Toss to coat. Add in garlic cloves, lemon juice, and salt and pepper, to taste. Stir to combine all the flavors.
  4. Lastly, add in your roasted asparagus and sautéed artichoke hearts, and sprinkle with fresh thyme. Serve it up.

Nutritional Information

Per Serving (For Four): Calories: 427 | Carbs: 51 g | Fat: 21 g | Protein: 10 g | Sodium: 301 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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