CREAMY PENNE WITH ARTICHOKES, SUN DRIED TOMATOES AND PEAS
This Vegetarian Pasta Recipe is super easy to make. Try Penne with Artichokes, Sun Dried Tomatoes and Peas for a light and delicious dinner!
Provided by Jersey Girl Cooks
Categories Dinner Entree
Time 30m
Number Of Ingredients 10
Steps:
- Boil the pasta in a large pot of water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
- In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes, artichokes and peas for about 5 minutes.
- Reduce heat to low and add basil. Add cooked pasta, reserved water and half and half to the pan. Mix well and simmer for a few minutes until pasta is creamy.
- Sprinkle with cheese and pepper to taste.
Nutrition Facts : Calories 484 kcal, Carbohydrate 82 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 65 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
ARTICHOKE AND SUN-DRIED TOMATO PASTA
Steps:
- Enjoy.
Nutrition Facts : Calories 188 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 109 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g
PENNE WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS
Steps:
- 1. Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside. 2. Heat the broth over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil. 3. Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS
Delicious, light, easy, and full of flavor; it doesn't get much better than that!
Provided by Emily
Categories Chicken Pasta
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
- Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
- Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 731.4 calories, Carbohydrate 113.6 g, Cholesterol 38.8 mg, Fat 15.3 g, Fiber 15.1 g, Protein 38.6 g, SaturatedFat 4.3 g, Sodium 727.1 mg, Sugar 9.8 g
PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES
I made this recipe because I love a similar dish at Macaroni Grill. This dish is in a creamy, delightfully heavy sauce made with Parmesan cheese flavored with rosemary and thyme. I've kept it simple with pre-cooked chicken so after you've impressed the pants off of your boyfriend, you'll have plenty of time left to figure out what to do with him!
Provided by Gillian Spence
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
- Drain, and slice into thin strips.
- Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
- Meanwhile cook pasta according to package directions and drain.
- Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
- Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.
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.
"ANTIPASTO" PASTA WITH SAUSAGE, ARTICHOKE HEARTS, AND SUN-DRIED TOMATOES
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.
Provided by Rhoda Boone
Categories Dinner Pasta Quick & Easy Pine Nut Sausage Artichoke Tomato
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
- Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
- Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
- Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
- Divide pasta among plates. Season with pepper and top with peperoncini.
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g
MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES
Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
- Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
- Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.
Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g
PENNE WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES
Steps:
- Heat the oil reserved from the tomatoes in a large, heavy frying pan or skillet over medium-high heat. Add sausage and cook until brown, breaking the meat into bite-size pieces. Transfer sausage to a large bowl.
- Add the artichokes and garlic to the same skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.
- Meanwhile, bring a large pot of salted water to boil. Add the penne to cook. Drain pasta. Add pasta to the large bowl with the sausage. Add 1/2 cup of the parmesan cheese, basil and parsley to the artichoke mixture in the skillet, stir for about 2 minutes. Pour artichoke mixture into large bowl; toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS
Delicious, light, easy, and full of flavor; it doesn't get much better than that!
Provided by Emily
Categories Chicken Pasta
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
- Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
- Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 731.4 calories, Carbohydrate 113.6 g, Cholesterol 38.8 mg, Fat 15.3 g, Fiber 15.1 g, Protein 38.6 g, SaturatedFat 4.3 g, Sodium 727.1 mg, Sugar 9.8 g
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