CREAMY ARTICHOKE PASTA
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
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
ASIAGO CHEESE AND ARTICHOKE DIP
Looking for a distinctive appetizer? Then check out this great dip made using Asiago cheese and artichoke. Serve with breadsticks for a delicious snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish.
- Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
CREAMY ARTICHOKE PASTA
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
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.
ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA
Make and share this Roasted Cherry Tomato, Spinach and Asiago Pasta recipe from Food.com.
Provided by LovinGFKids
Categories Lunch/Snacks
Time 40m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
- Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
- Meanwhile, prepare the pasta.
- Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.
Nutrition Facts : Calories 61.1, Fat 4.8, SaturatedFat 0.7, Sodium 407.7, Carbohydrate 4.4, Fiber 1.6, Sugar 2.1, Protein 1.4
CREAMY ASIAGO AND ARTICHOKE SOUP
Make and share this Creamy Asiago and Artichoke Soup recipe from Food.com.
Provided by Stephanie Z.
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a Dutch oven or pot over medium heat.
- Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
- Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
- Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
- Purée the soup (An immersion blender works well here!).
- If desired, you can freeze the soup at this point.
- When ready to serve, heat the soup and whisk in the cream and asiago cheese.
- Simmer until cheese is melted and soup just begins to bubble.
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
ASIAGO ARTICHOKE DIP
My husband and I were buying this expensive little treat at our grocery store for a while until I looked and saw that it only had a handful of ingredients. After a few tests, voila! Homemade dip!
Provided by Julie_Rushton
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash up the artichoke hearts in a bowl along with the minced garlic.
- Add the other ingredients.
- Mix it all together and refrigerate until using.
- All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!
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