Pasta With Green Olives Bacon Mushroom And Artichoke Food

BACON AND ARTICHOKE PASTA

Steps:

• Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

MUSHROOM-BACON PASTA

Steps:

• Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
• Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
• Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
• Add bacon and mushrooms to skillet and cook, stirring, until browned.
• Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
• Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
• Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
• Serve with parmesan cheese on the side.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

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.

PASTA WITH ARTICHOKES AND PANCETTA

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.

PASTA WITH BACON AND MUSHROOMS

Steps:

• Cook pasta according to package directions.In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half. Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.Enjoy!

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

GREEK ARTICHOKE PASTA

Steps:

• Cook pasta according to package. Saute red onions and garlic in olive oil over medium heat. Set aside. (Cook until the onions become golden in color). Combine cooked pasta with all the ingredients. Stir well and serve.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

MUSHROOM AND BACON PASTA

Steps:

• Cook the pasta according to the pack instructions, drain and toss with half the olive oil and 2 tablespoons cooking water. Set aside.
• Heat the remaining oil in a pan and fry the bacon for 5 minutes until crisp. Add mushrooms and thyme and fry for a further 2-3 minutes.
• Add to the pasta with the peas and warm over a low heat. Add the cream and lemon juice and warm. Serve with the cheese shavings and season.

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.

ARTICHOKE TOMATO PASTA

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.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

CHICKEN, BACON, AND ARTICHOKE PASTA WITH CREAMY GARLIC SAUCE

Steps:

• Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
• Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
• Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
• Combine pasta, chicken and artichoke mixture, sauce, and bacon then scoop and serve.

PASTA WITH BEANS, ARTICHOKES, AND OLIVES

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onions and garlic and sauté 2-3 minutes.
• Add mushrooms and sauté 3-5 additional minutes.
• Deglaze pan with white wine.
• Add oregano, basil, salt, and pepper and sauté 1 minute.
• Add tomatoes; cover and simmer 10 minutes.
• Add beans; cover and simmer an additional 5 minutes.
• Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
• Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.

RIGATONI WITH ARTICHOKES, GARLIC, AND OLIVES

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.

BACON AND MUSHROOM PASTA

Steps:

• Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
• Heat olive oil in a frying pan. Add onion, garlic and bacon to the pan and sauté until onion is softened, approx. 2-3 minutes.
• Add mushrooms to the pan, and sauté for another 2-3 mins, or until the mushrooms have softened.
• Add tinned tomatoes, red chilli flakes, dried Italian herbs and salt and pepper. Bring to a boil, then reduce the heat to low and allow to simmer for 10 minutes, or until the sauce thickens.
• Add cooked penne and 1/4 cup reserved pasta water to the frying pan. Cook, tossing, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
• Serve with a sprinkling of parmesan cheese on top.

ARTICHOKE, OLIVE & LEMON PASTA

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.

PASTA WITH FRESH ARTICHOKES, OLIVES, & GUIANCIALE

Steps:

• In a heavy bottomed saucepan, heat the oil over medium heat until sizzling.
• Add the chopped artichokes, and cook, stirring often, until the artichokes begin to brown, about 8 to 10 minutes, then add the guanciale or pancetta, and continue to cook until the meat is no longer pink, about 6 to 7 minutes.
• Add the garlic and cook an additional minute or two or until fragrant.
• Add the tomatoes, paste, water, oregano, chili flakes, salt, pepper, and basil, and bring to a boil.
• Reduce the heat to a simmer, and cook until the artichokes are fork tender, and the sauce has thickened, about 15 minutes.
• Stir in the olives.
• You may need to add a little additional water if the sauce thickens too much.
• While the sauce is simmering, bring a large pot of lightly salted water to a boil.
• Cook the pasta according to the package directions.
• Drain the pasta and return to the pot.
• Add half the sauce to the pasta pot and toss until mixed.
• Serve the pasta in individual bowls with an added scoop of sauce on top, a sprinkling of parsley and some grated cheese.

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.

SPINACH PASTA WITH OLIVES, BASIL, GARLIC, AND LIME

Steps:

• Cook pasta according to package instructions.
• Add olive oil to a skillet. Heat over medium until oil begins to ripple.
• Reduce heat to medium low. Add olives and garlic. Cook for about 3 minutes.
• Add butter, basil, lime zest, and pepper. Stir together and cook for about 2 minutes.
• Add drained pasta. Squeeze 1/3 lime over pasta. Toss all together.
• Salt and pepper to taste.
• Top with grated parmesan, if desired.
• Enjoy!

BACON, ARTICHOKE, MUSHROOM LOADED BOWTIE PASTA WITH A CREAMY ALFREDO

Steps:

• In a pot add water and make the pasta according to the directions on the back of the box. Then grab a skillet or a cast iron skillet and add the bacon. Then cook the bacon. Then remove the bacon from the skillet leaving the bacon grease in the pan. Then add the garlic and saute for a minute or two. Then add the mushrooms and cook for a minute and then add the butter. Continue to cook the mushrooms stirring constantly. Then add the sun dried tomatoes and the artichoke hearts. Juice and all. Then add the handful of spinach continuing to stir and saute it all. Then pour in the heavy cream and then the parmesan cheese and bring it to a boil. Once the pasta is done cooking drain reserving 1 cup of the pasta water just in case you need to thin the pasta sauce. Then add the pasta directly to the sauce and then serve.

TOMATO, BACON, ARTICHOKE HEARTS AND OLIVE PASTA

Steps:

• While your water is boiling and your pasta is cooking heat the oil in a large frying pan.Add the chilli and the garlic and as soon as the garlic starts cooking, add the bacon.When the bacon is crispy add the tomatoes, artichoke hearts and tomato paste.Just before you add the pasta, add the olives.Add the pasta and mix in well.Serve and garish with the parsley.For more of Lavender and Lime's recipes click here.

ARTICHOKE AND OLIVE PASTA SALAD

Steps:

• In a large pot of salted boiling water, drizzle 1 tablespoon olive oil. Slowly add contents of boxes of pasta, and cook per box instructions.While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. Place the vegetables in a large stainless steel, or glass, bowl. Slice the onions into strips and add to bowl. Cut cherry tomatoes in half and add to bowl. Toss all ingredients in the bowl. Set aside.To make the dressing, in a small bowl, combine the mustard, vinegar and lemon juice. Add the Italian seasoning and black pepper, and stir. Drizzle the olive oil in slowly, while vigorously whisking to incorporate it into the mixture. Set aside.Drain the pasta and run under cold water to stop cooking. Add pasta to the bowl of vegetables and mix. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. Refrigerate until ready to serve. Let salad come to room temperature before serving.

PENNE PASTA SALAD WITH OLIVES

Steps:

• Cook pasta according to directions on the package, rinse drain and set aside.
• Meanwhile, prepare the dressing. In a mason jar, combine olive oil, vinegar, mustard, honey, thyme and lemon zest. Shake well and refrigerate.
• In a large bowl, combine olives, capers, basil, cheese, tomatoes and cooked pasta. Pour over the dressing and stir until combined. Add salt and pepper to taste. Serve immediately or cover and refrigerate.

ARTICHOKE PASTA

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.

ARTICHOKE PASTA

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.

EASY OLIVE AND MUSHROOM PASTA SAUTE

Steps:

• Heat oil in a Dutch oven over medium-high heat.
• Add in chopped onion, garlic, oregano and crushed red pepper flakes; saute for about 5-6 minutes.
• Add in tomatoes with juice and drained mushrooms along with black and green olives; simmer on low heat for about 25-30 minutes, or until mixture starts to thicken.
• Add in cooked pasta shells and 3/4 - 1 cup grated Parmesan cheese; toss to combine.
• Serve with more Parmesan cheese.

PENNE WITH BACON AND BLACK OLIVES

Steps:

• Cook the pasta according to the package directions. Drain.
• Meanwhile, in a large skillet over medium heat, cook the bacon, stirring, until crisp, 6 to 8 minutes.
• Using a slotted spoon, transfer the bacon to a paper towel-lined plate and discard the drippings.
• Return skillet to medium heat. Add the rosemary and crushed red pepper and cook until fragrant, 30 seconds.
• Add the marinara and olives and bring to a simmer. Add the pasta and ¼ teaspoon each salt and pepper and toss to combine.