Best Spaghetti With Tangy Greek Sauce Artichoke Hearts And Peas Recipes

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Spaghetti with Prosciutto, Peas and Artichokes image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces spaghetti
1 tablespoon extra-virgin olive oil
1 small shallot, finely chopped
1/2 teaspoon chopped fresh rosemary
1 9-ounce package frozen artichoke hearts, thawed and halved
Freshly ground pepper
1/4 cup dry white wine
1 cup heavy cream
1/2 cup grated fontina cheese (about 2 ounces)
2 ounces thinly sliced prosciutto, roughly chopped
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

Nutrition Facts : Calories 600, Fat 34 grams, SaturatedFat 18 grams, Cholesterol 101 milligrams, Sodium 1140 milligrams, Carbohydrate 54 grams, Fiber 7 grams, Protein 22 grams, Sugar 6 grams

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

Ingredients

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.