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Arugula, Artichoke and Tomato Penne

Laura Theodore

Perfect to make for company, because most of the prep can be done beforehand, the colourful combination of veggies in this pasta dish makes for an attractive presentation.


  • 1 lb/450 g wholegrain penne or fusilli pasta
  • 2 ripe tomatoes, chopped
  • 10 to 15 leaves fresh basil, very thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon fines herbes or Italian seasoning
  • ½ teaspoon sea salt
  • several grinds freshly ground pepper
  • 2 tablespoons extra virgin olive oil
  • 1 bunch (about 115 g/4 oz) arugula (rocket), cleaned and destemmed
  • 1 jar (170 g/6 oz) marinated artichoke hearts, drained


Bring a large pot of salted water to a boil over medium-high heat. Stir in the penne. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.

Meanwhile, put the tomatoes, basil, garlic, fines herbes, salt, and pepper in a bowl large enough to also accommodate the cooked penne. Stir gently until well combined. Drizzle in 1 tablespoon of the oil and stir gently until the tomatoes are evenly coated. Coarsely chop the arugula (rocket) and put it on top of the tomato mixture. Chop the artichoke hearts and put them in a small bowl.

Drain the penne well and, while it is still piping hot, pour it over the tomato mixture. Drizzle with the remaining tablespoon of oil and toss gently until thoroughly combined. Gently stir in the artichoke hearts. Serve immediately.

Note: The tomato mixture and artichokes may be prepared up to 4 hours in advance. Just store them separately in covered bowls in the refrigerator.

Additonal notes

Recipe from Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition by Laura Theodore © 2011/2022

Distributed by Book Publishing Company. Reprinted with permission. Photo © Laura Theodore

“This supremely fresh-tasting pasta is perfect summer fare. The steaming hot pasta cooks the tomatoes just enough to ensure that they’re bursting with flavour. I love to make this for company because most of the prep can be done beforehand and the colourful combination of veggies makes for an attractive presentation.”

JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition by Laura Theodore

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