TUNA AND ARTICHOKE PANINI
Provided by Giada De Laurentiis
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
- Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
BOW TIES WITH VEGGIES
I cooked some bow tie pasta (farfalle) and tossed with some sauteed vegetables. Simple and delicious. Makes for a great side dish with chicken or meat loaf.
Provided by Susan
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 46.3 g, Fat 4.8 g, Fiber 3.1 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 209.7 mg, Sugar 4.5 g
BOW TIES OR FARFALLINE WITH TUNA AND ARTICHOKE HEARTS
This was on a couple of Italian Cooking and Living websites and I took some from each and I made this. It was really great and a wonderful change from the usual.
Provided by Manami
Categories Tuna
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta.
- Cook until al dente, about 6 minutes.
- Drain and place in large bowl.
- Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans.
- Toss well.
- Add tuna crumbled with a fork.
- Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil.
- Toss and garnish with fresh parsley.
- Serve and enjoy!
Nutrition Facts : Calories 543.6, Fat 15, SaturatedFat 2.7, Cholesterol 84.7, Sodium 424.3, Carbohydrate 77, Fiber 12.7, Sugar 5, Protein 29.1
FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES
A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!
Provided by mlao77
Categories One Dish Meal
Time 45m
Yield 4-6 1 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Season the cut-up chicken pieces with the salt and pepper.
- Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
- Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
- Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
- Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
- Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
- Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
- Add the chicken broth and carefully stir the mixture.
- Add the cooked pasta to the chicken and toss carefully.
- Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!
BOW TIE PASTA AND ARTICHOKE SAUCE
Steps:
- In medium mixing bowl, add olive oil, garlic, JP's spice mix, and artichoke hearts. Let marinate for 1 hour.
- Preheat grill to high.
- Lower flame and place artichokes on grill, cook until tender, about 10 to 15 minutes. Remove and set aside. When cool enough to handle, slice 8 of the artichokes thinly.
- Sauce:
- In small saucepan, saute sliced mushrooms and crushed garlic in olive oil over medium-high heat until mushrooms start to brown, about 5 minutes. Set aside.
- In a medium pot, over medium heat, add spaghetti sauce, water, spice mix, salt, and sugar. Bring to a simmer, and add diced tomatoes, 8 grilled artichoke hearts, and mushrooms. Simmer about 1 minute and remove from heat.
- In large pot, over medium heat, boil bow tie pasta until soft. Remove and put in pasta bowl. Pour pasta sauce over pasta. Slice last grilled artichoke and fan on top for decoration.
- Serve immediately.
- In an airtight container, mix all spices thoroughly.
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