Best Pasta With Artichoke Sauce Recipes

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PASTA WITH ARTICHOKE SAUCE



Pasta With Artichoke Sauce image

I found this recipe from Bon Appetit Too Busy to Cook cookbook. I have not made this particular dish, but it looks easy and fast and good.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 (10 ounce) package artichoke hearts, cooked and drained
2 tablespoons white wine
1/4 cup parsley, chopped
3 tablespoons oil-cured black olives, chopped
1/2 teaspoon lemon, zest of
salt and pepper, to taste
parmesan cheese
10 ounces cooked fettuccine pasta

Steps:

  • Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.
  • Add chopped parsley, wine, olives, and lemon zest and cook briefly.
  • Toss with hot pasta and top with grated Parmesan.

AGNOLOTTI WITH ARTICHOKE SAUCE



Agnolotti With Artichoke Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped
1 cup half-and-half
1 clove garlic, smashed
1/8 teaspoon red pepper flakes
Kosher salt
1 cup frozen peas (do not thaw)
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli
1/4 cup finely grated parmesan cheese
1/4 cup torn fresh basil leaves

Steps:

  • Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
  • Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
  • Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.

Nutrition Facts : Calories 514, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 88 milligrams, Sodium 995 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 22 grams

ARTICHOKE-BASIL PASTA SAUCE



Artichoke-Basil Pasta Sauce image

"I received this recipe from my college roommate, and it quickly became one of my favorites," notes Janet Bischof of Sumter, South Carolina. "Basil gives the meatless pasta sauce just the right taste."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 11

1 jar (6-1/2 ounces) marinated artichoke hearts
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon salt, optional
Hot cooked pasta

Steps:

  • Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ARTICHOKE TOMATO PASTA



Artichoke Tomato Pasta image

Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. "It's an easy vegetarian meal that's low in fat," she writes from Emerald Park, Saskatoon.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked spiral pasta
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Dash ground cumin
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
4 tablespoons minced fresh parsley, divided
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.

Nutrition Facts : Calories 236 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 634mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

This is a great fast and simple pasta dish, with a sauce that is lower in fat, yet creamy! If you like artichokes, you'll like this! You can adjust all the seasonings to suit your tastes.

Provided by ALIBUNNY

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 13

12 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper
1 teaspoon dried oregano
½ cup low-fat cottage cheese
½ cup low-fat sour cream
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
  • While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

Nutrition Facts : Calories 536.2 calories, Carbohydrate 72.7 g, Cholesterol 32.7 mg, Fat 17.6 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 7.3 g, Sodium 793 mg, Sugar 3.6 g

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

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