MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
FARFALLE PASTA WITH ARTICHOKE HEARTS
Lacking a food processor I had to find another way to do this idea which called for an artichoke pesto. My version came out as good or better. This is a great meatless dish hot or cold.
Provided by Chairman James
Categories World Cuisine Recipes European Italian
Time 27m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
- Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 67.5 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 268.5 mg, Sugar 1.2 g
SPAGHETTI WITH ARTICHOKES & PESTO
Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher
Provided by Sara Buenfeld
Categories Main course, Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
- Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
- Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
- Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.
Nutrition Facts : Calories 565 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
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.
PASTA WITH ARTICHOKES
Fresh and good. You can sub the baby artichokes with regular artichokes, but you will need to trim and peel them to eliminate the tough bits, slice them into quarters, and cut out the choke. This recipe comes from a trattoria called La Fontanina di San Pietro on the Tuscan coast, and I found it in Gourmet. The suggested pasta is tagliatelle, but I like it with thin spaghetti.
Provided by MariaLuisa
Categories European
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice.
- In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often.
- Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat.
- In a large pot of boiling salted water cook the pasta al dente.
- Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together.
- Serve the hot pasta with grated parmesan, a piacere (if desired).
PASTA WITH ARTICHOKES AND PANCETTA
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams
FETTUCCINE WITH ARTICHOKES
Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.
Categories Cheese Citrus Dairy Herb Onion Pasta Vegetable Sauté Quick & Easy Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
- While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
ARTICHOKE PASTA
This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
Provided by Meggan Hill
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
- Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
- Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
- To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.
Nutrition Facts : Calories 550 kcal, Carbohydrate 63 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 98 mg, Sodium 379 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
ARTICHOKE, OLIVE & LEMON PASTA
Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
- Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.
Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
TUNA PASTA WITH OLIVES & ARTICHOKES
Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness. But if you're pressed for time, try canned tuna in place of the grilled fish.
Provided by EatingWell Test Kitchen
Categories Healthy Tuna Steak Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high. Put a large pot of water on to boil.
- Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
- Meanwhile, cook pasta according to package directions. Drain.
- Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 42.3 g, Cholesterol 22.1 mg, Fat 16.6 g, Fiber 9 g, Protein 22.4 g, SaturatedFat 2.3 g, Sodium 503.4 mg, Sugar 3.8 g
RIGATONI WITH ARTICHOKES, GARLIC, AND OLIVES
This rigatoni with artichokes, garlic, and olives recipe is a consummate spring supper that's vegetarian, delicious, and, most importantly, fast. Garlic, rosemary, and artichokes are sauteed in butter while the pasta cooks. Everything is tossed together and topped with olives and orange zest.
Provided by Gino D'Acampo
Categories Mains
Time 30m
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente.
- Meanwhile, in a large skillet or wok over medium heat, heat the butter and oil until the butter melts into a puddle. Add the garlic, rosemary, olives, and artichokes and cook, still over medium heat, stirring occasionally, for 3 minutes. Pour in the wine and cook until the liquid almost completely evaporates, about 2 minutes.
- Add the orange (or lemon) zest to the artichoke concoction, season really quite generously with the salt and pepper, and toss to combine. Remove from the heat.
- When the pasta is done, drain it and add it to the artichoke mixture in the skillet. Place the pan over medium-high heat and toss again for 30 seconds or so, just long enough to evenly coat the pasta. Taste and, if desired, season with more pepper. Divvy the pasta among plates, spooning any artichoke mixture that remains in the skillet over the top. And, if you please, shave or grate some Parmigiano-Reggiano over the pasta. Serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 620 kcal, Carbohydrate 69 g, Protein 12 g, Fat 31 g, SaturatedFat 7 g, TransFat 0.2 g, Cholesterol 16 mg, Sodium 428 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 22 g
PASTA WITH ARTICHOKES AND BASIL
Make and share this Pasta With Artichokes and Basil recipe from Food.com.
Provided by AZPARZYCH
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
- Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
- Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.
20 BEST WAYS TO COOK WITH ARTICHOKES
Try these tasty artichoke recipes for something new and exciting on your table. From creamy dip to pasta to pizza, artichokes jazz up any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an artichoke recipe in 30 minutes or less!
Nutrition Facts :
SPAGHETTI WITH ARTICHOKE HEARTS AND TOMATOES
This is such an easy throw-together dinner, I'm almost embarrassed to share it with you.
Categories main dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.Delicious!
ARTICHOKE TOMATO PASTA
Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. "It's an easy vegetarian meal that's low in fat," she writes from Emerald Park, Saskatoon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.
Nutrition Facts : Calories 236 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 634mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
ARTICHOKE, ANCHOVY AND LEMON PASTA
This recipe is a love letter to one of my favorite restaurants in Brooklyn. The chef does a play on pasta c'anciuova e muddica atturrata, which is Sicilian-style pasta with anchovies and toasted breadcrumbs, but he adds fish sauce for an intense umami boost. I first made this dish during the summer, when I crave pasta al limone, so this recipe became a hybrid of the two. The addition of the artichokes helps brighten it up even more.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
- For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
- For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
- Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
- Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.
ARTICHOKE PASTA
A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes. Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 7
Steps:
- Pour the artichokes, with their oil into a pan and mash them down with a fork.
- Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
- Add the lemon juice and toss thoroughly.
- Serve in bowls topped with shavings of parmesan cheese.
Nutrition Facts : Calories 444kcal, Carbohydrate 81g, Fat 5g, Fiber 7.5g, Protein 14g, SaturatedFat 0.6g, Sugar 3g
PASTA WITH ARTICHOKES AND OLIVES
This one-pot pasta dish gets deep, savory flavor from anchovies, capers, olives and Parmesan, ingredients that are rich in umami. The subtle sweetness of...
Categories Mains
Time 35m
Yield 4 to 6 Servings
Number Of Ingredients 11
Steps:
- In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain.
- Return the pot to medium and add the oil, anchovies and garlic. Cook, stirring occasionally and breaking up the anchovies, until the mixture is sizzling and fragrant, 30 to 60 seconds. Add the artichokes and cook, stirring occasionally, until beginning to brown, about 3 minutes. Add the olives, capers, lemon zest and juice, the pasta and ½ cup of the reserved cooking water; cook over medium-high, stirring occasionally and adding more reserved water as needed, until the pasta is lightly sauced, 2 to 3 minutes.
- Off heat, stir in the cheese and basil, then taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with additional Parmesan.
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.
PASTA WITH ARTICHOKES AND PARSLEY PESTO
Yield Serves 2
Number Of Ingredients 8
Steps:
- Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
- Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
- Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.
More about "pasta with artichokes food"
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ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (6)Category Main CourseCuisine American
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.
20 MINUTE CREAMY SPINACH ARTICHOKE PASTA - BUDGET BYTES
From budgetbytes.com
4.4/5 (45)Total Time 20 minsServings 4Calories 370 per serving
- Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it's tender and fragrant.
- Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.
RIGATONI WITH ARTICHOKES AND PANCETTA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- To cook the artichokes, cut off the stem (and reserve) and cut off the top half of the globe and pull off the leaves one by one until you see the lighter-coloured tender leaves of the heart. Using a teaspoon, scrape out the centre of the artichoke. Next, using a paring knife, peel the furry skin off the bottom of the leaves and the stems and rub all over with the quarter of one lemon (this helps to prevent browning). Place in a bowl of water mixed with the juice of that lemon, then peel the next artichoke. When all are prepared, simmer in salted boiling water until tender, about 20 minutes. When cooled, quarter the globes and roughly chop the stems.
- Heat a large frying pan and add the olive oil and pancetta and season with sea salt. Fry for 2 minutes. Add the onion, garlic and chilli flakes. Reduce the heat and cook for about 10 minutes. Add the artichoke and lemon zest and cook for a further 3 minutes.
- Meanwhile, bring a large saucepan of heavily salted water to the boil. Cook the pasta for about 8 minutes, or until al dente. When the pasta is cooked, drain, add to the sauce, and toss through.
- Add the juice of the second lemon, parmesan, parsley, season with freshly ground black pepper and fold through. Serve immediately.
ARTICHOKE PASTA - SIMPLE 10 MINUTE RECIPE - INSIDE THE ...
From insidetherustickitchen.com
5/5 (5)Total Time 10 minsCategory Main CourseCalories 479 per serving
- Blitz to a smooth paste using an immersion blender adding a little reserved oil as needed. You can also use a food processor, Set aside.
- Bring a large pot of salted water to a boil and add the pasta. When the pasta is almost done (about 1 minute away from al dente) add the peas and boil for another 30 seconds to 1 minute.
- Reserve one cup of pasta water then drain. Add the pasta and peas back to the pot and add the artichoke mixture.
PASTA WITH ARTICHOKE SAUCE - ARTICHOKE SAUCE PASTA RECIPE
From howsweeteats.com
5/5 (53)Category Main CourseCuisine AmericanTotal Time 25 mins
- Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
- Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
- Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
PASTA WITH ARTICHOKES AND SPINACH RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
4.5/5 (2)Category PastaServings 4Total Time 40 mins
- Fill a large bowl with water and the juice from 1 lemon. Clean and trim the artichokes. Thinly slice, adding them to the lemon water as you go to prevent them from blackening.
- Thinly slice the olives. Heat a small amount of oil in a pan. Add artichokes and salt and sauté for 4-5 minutes over high heat. Add the juice of half a lemon and a splash of white wine and let cook off. Add the spinach and vegetable broth. Continue cooking until the liquid evaporates and add olives to the sauce. Stir and remove from the heat.
- Bring salted water to a boil and cook the pasta until al dente. Drain and toss in the pan with the artichoke and spinach sauce.
LEMON BUTTER PASTA WITH ARTICHOKES AND CAPERS RECIPE
From toriavey.com
4.6/5 (14)Total Time 30 minsCategory Main CourseCalories 495 per serving
- Cook pasta according to package directions. Reserve 2 tbsp of the pasta cooking water. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve.
- Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and 2 tbsp pasta cooking water. Cook until a sauce develops. This will happen quickly.
- Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired.
PASTA WITH CREAMY VEGAN ARTICHOKE SAUCE, MUSHROOMS AND ...
From feastingathome.com
4.8/5 (50)Calories 437 per servingCategory Main
- Wash (or scrub if necessary) and pat dry sunchokes. Don’t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment-lined baking sheet in the oven and roast for 20 minutes or until tender.
- While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.
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From rachaelrayshow.com
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From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
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From sitkasalmonshares.com
Servings 4Total Time 20 minsAuthor Grace Parisi
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From theclevermeal.com
Servings 4Total Time 15 minsCategory Pasta
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From thespruceeats.com
3.4/5 (7)Total Time 50 minsCuisine American, ItalianCalories 745 per serving
PASTA CON CARCIOFI (PASTA WITH ARTICHOKES) - GREAT ITALIAN ...
From cookincity.com
Servings 4Calories 244 per serving
PASTA WITH ARTICHOKES - THE CLEVER MEAL
From theclevermeal.com
5/5 (1)Total Time 15 minsCategory PastaCalories 461 per serving
EASY ONE DISH ARTICHOKE PASTA - FOODNESS GRACIOUS
From foodnessgracious.com
Cuisine AmericanCategory Main CourseServings 4Total Time 35 mins
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From health.com
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