SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY
Here's what you need: olive oil, spinach, artichoke heart, cream cheese, garlic powder, salt, pepper, milk, penne pasta
Provided by Tasty
Categories Dinner
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
- Add cream cheese until melted, stirring until there are no lumps.
- Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
- Add pasta and mix until pasta is evenly coated.
- Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
- Enjoy!
Nutrition Facts : Calories 1589 calories, Carbohydrate 190 grams, Fat 71 grams, Fiber 11 grams, Protein 46 grams, Sugar 20 grams
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
- In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
- Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.
PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE
A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling water. Drain.
- Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
- Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
- Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 70.5 g, Cholesterol 48.6 mg, Fat 22.7 g, Fiber 6 g, Protein 30.6 g, SaturatedFat 5.4 g, Sodium 846.7 mg, Sugar 8.1 g
PENNE WITH ARTICHOKE HEARTS
Make and share this Penne with Artichoke Hearts recipe from Food.com.
Provided by Dancer
Categories Penne
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper.
- Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes.
- Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta.
- Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.
Nutrition Facts : Calories 487.6, Fat 2.8, SaturatedFat 0.4, Sodium 266.3, Carbohydrate 104.5, Fiber 17.9, Sugar 2.6, Protein 12.9
PENNE WITH ARTICHOKES
This is a delicious pasta dish! It makes a wonderful first course for a dinner party. It would also make a great vegetarian meal.
Provided by Kibbie
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook artichokes with water and lemon juice until tender.
- Cool artichokes, cut into quarters, reserve liquid.
- In large skillet, cook 4 T.
- (reserving 1 T.) minced garlic in 1 1/2 T.
- oil over medium high heat until golden.
- Reduce heat to low.
- Add artichokes and tomatoes, simmer one minute.
- Add artichoke liquid, red peppers, parsley, salt and pepper.
- Simmer 5 minutes.
- Cook and stir bread crumbs and reserved 1 T.
- garlic in remaining 1/2 T.
- oil.
- Pour artichoke sauce over penne in large bowl, toss gently to coat.
- Sprinkle with bread crumb mixture and romano cheese.
Nutrition Facts : Calories 492.4, Fat 5.8, SaturatedFat 0.9, Sodium 667.3, Carbohydrate 101.6, Fiber 16.4, Sugar 7.9, Protein 14.2
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