Best Penne With Artichokes And Mushrooms Recipes

PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS

Steps:

• Cook the pasta while making the sauce.
• Gently heat a large saute pan over medium heat for about 1 minute.
• add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
• Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
• Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
• After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
• Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
• Add the final TB of olive oil after you've turned off the heat and stir it inches.
• Serve over Penne sprinkled with the Romano.

PASTA WITH GREEN OLIVES, BACON, MUSHROOM AND ARTICHOKE

Steps:

• In a fry pan cook cut up bacon till crisp.
• Add the olives, mushroom, artichokes and spices and cook in bacon fat till mushrooms are done.
• Add white wine and simmer for 5 minutes or until reduced.
• Add spaghetti sauce and cook till heated through.
• Serve over penne with Italian bread and garlic butter.

PENNE WITH CHICKEN AND ARTICHOKES

Steps:

• Cook the pasta in boiling salted water according to the package directions.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
• Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
• Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
• Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

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.

ARTICHOKE AND MUSHROOM PASTA

Steps:

• Cook pasta in pot of salted boiling water until al dente.
• Drain. Toss pasts with 1 Tbs oil.
• Heat 2 Tbs oil in heavy large skillet over medium-high heat.
• Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
• Add artichokes; saute 3 minutes.
• Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
• Add butter; whisk until just melted.
• Add pasta and parsley; toss until pasta is coated and heated through.
• Add 3/4 cup cheese and toss to coat.
• Season with Salt and Pepper.
• Transfer to a large bowl to serve and top with remaining cheese.

FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice.
• Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice.
• Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry.
• Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
• Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper.
• Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese.