Author: Allie, Hamama Success Manager

Prep Time:  20 minutes

Cook Time: 25 minutes

Makes:  4-6 servings

Cozy up to a big bowl of this artichoke pasta with browned butter, peppery arugula, zucchini, garlic, calabrian peppers and heaps of freshly grated Parmesan cheese. Pasta is my go-to when I want a comforting and warming meal that doesn’t require much time to make. My favorite part about pasta is that the variations are endless and always delicious, and this recipe is no exception. 

If you're a meat eater, ground italian sausage or breaded chicken cutlets would pair wonderfully with this pasta dish. 

• 1 pound short-cut pasta, such as penne
• 12 oz (~1.5 cups) artichoke tapenade, recipe to follow (Make fresh or try Trader Joe’s prepared version if you’re in a pinch)
• 3 small zucchini (about 2 cups), sliced into medallions
• Italian seasoning or citrus-garlic seasoning
• Salt & pepper
• ¼ cup Parmesan Cheese, grated
• ¼ cup panko breadcrumbs
• Olive oil
• 1 stick butter, browned
• 2 cloves garlic, peeled and crushed
• 2 cups fresh arugula
• Juice of ½ a lemon
• 1 tsp lemon zest

Artichoke Tapenade:

• 1 14-ounce can or jar marinated artichoke hearts, drained and chopped
• 3 tbsp parsley, chopped
• 2 garlic cloves, minced
• 1/2 tsp onion powder
• 1 tsp lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/3 cup grated parmesan cheese, optional

Garnish:

• Crushed calabrian peppers in oil
• Fresh parsley
• Microgreens of choice
• Parmesan cheese  

1. Preheat oven to 450 degrees F.
2. Prepare the artichoke tapenade, if making from scratch. Set aside.
3. Bring a large pot of water to a boil. Once boiling, cook your pasta according to package directions.
4. Prepare the crispy zucchini: Cut into ¼ inch thick medallions / rounds and toss in a mixing bowl with 1.5 tbsp of olive oil. In a separate (small) bowl, combine the Parmesan cheese, seasoning, bread crumbs, salt and black pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on a baking sheet lined with parchment paper. When the oven is preheated, bake for 25-30 minutes or until crisp and golden brown.
5. While your zucchini is cooking, brown your butter. Add crushed garlic and cook slightly. Toss in your cooked & drained pasta and stir to coat then add lemon juice and the zest. Stir in the artichoke tapenade & season with salt, pepper and Italian seasonings. Taste and adjust seasonings if needed. Gently stir in fresh arugula so it wilts slightly.
6. Assembly: Spoon pasta mixture into a pasta bowl and top with the crispy zucchini and extra Parmesan. Spoon a small amount of crushed calabrian peppers on top (skip if you don’t like heat). Finish it off with your favorite microgreens and fresh parsley.

Artichoke tapenade:

1. Chop up the first 3 ingredients (or lightly pulse in a food processor), then mix them together with the remaining ingredients in a large bowl. Season to taste with salt.