FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice.
- Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice.
- Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry.
- Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
- Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper.
- Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese.
PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS
Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.
Provided by Aioli_Queen
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta while making the sauce.
- Gently heat a large saute pan over medium heat for about 1 minute.
- add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
- Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
- Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
- After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
- Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
- Add the final TB of olive oil after you've turned off the heat and stir it inches.
- Serve over Penne sprinkled with the Romano.
PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams
PANTRY PASTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
- Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.
PENNE WITH PANCETTA AND MUSHROOMS
I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.
Provided by jojobeanzsis
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 8
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 and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
- Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
- To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE
Provided by Maura Chamberlain
Categories Garlic Herb Mushroom Pasta Tomato Quick & Easy Blue Cheese Bon Appétit Illinois
Yield 2 Generous Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE
A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!
Provided by MARBALET
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling water. Drain.
- Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
- Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
- Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 70.5 g, Cholesterol 48.6 mg, Fat 22.7 g, Fiber 6 g, Protein 30.6 g, SaturatedFat 5.4 g, Sodium 846.7 mg, Sugar 8.1 g
ARTICHOKE & GREEN BEAN PENNE
This pretty side dish goes well with just about any main course...and it even makes a fantastic meatless entree! Featuring colorful produce, toasted almonds and a creamy sauce, it's sure to satisfy.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking., Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil)., Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 305 calories, Fat 21g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 291mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
PENNE WITH CHICKEN AND ARTICHOKES
You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling salted water according to the package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
- Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
- Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
- Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.
Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5
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