For a burst of Mediterranean flavors, try this sun-dried tomato and artichoke veggie pasta primavera recipe. Sauté a mixture of sun-dried tomatoes, artichoke hearts, and minced garlic in olive oil until they are tender and slightly caramelized. Meanwhile, cook your favorite pasta until al dente. In a separate pan, melt butter and sauté minced garlic until fragrant. Add the cooked pasta and sautéed vegetables to the pan, along with a sprinkle of dried basil and a squeeze of lemon juice. Toss everything together until well coated, and serve with a garnish of fresh parsley.
