MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES
Steps:
- Cook penne according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
- Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
- When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
- Serve with some crusty bread of course!
Nutrition Facts : Calories 240 kcal, Carbohydrate 36 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED PEPPER AND ARTICHOKE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
- In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
- Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.
ARTICHOKE & RED PEPPER APPETIZER
Make these red pepper appetizers with crisp crackers topped with creamy artichoke spread. Artichoke & Red Pepper Appetizers are baked warm and wonderful.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield Makes 15 servings, about 4 topped crackers each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place cheeses and parsley in food processor container; cover. Process until smooth.
- Add artichokes and red peppers; process briefly just until blended. Spread 1 tsp. of the cheese mixture onto each cracker. Place on baking sheet.
- Bake 8 to 10 min. or until hot and bubbly. Serve warm.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 0.6384 g, Protein 8 g
ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)
So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.
Provided by justcallmetoni
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
- Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
- In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
- Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
- When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
- Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).
Nutrition Facts : Calories 199.2, Fat 6.4, SaturatedFat 3, Cholesterol 116.8, Sodium 1077.9, Carbohydrate 19.9, Fiber 4.5, Sugar 2.7, Protein 16.5
FIRE-ROASTED PICKLED SWEET RED PEPPERS
This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to double it if you have a lot of peppers. Recipe from Small-Batch Preserving. (Please use appropriate canning methods.) Added note: This recipe just won 1st prize at the Ventura County Fair!
Provided by Zetty66
Categories Peppers
Time 45m
Yield 4 half pint jars, 20 serving(s)
Number Of Ingredients 9
Steps:
- Roast peppers and garlic on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lenghwise into strips about 1 inch wide; set aside.
- Combine wine, vinegars, onion, sugar, oregano and salt in a small suacepan. Squeeze roasted garlic to remove from skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
- Remove hot jars from canner and pack peppers into jars to within 3/4 inch of top rim, being careful not to pack too tightly. Pour boiling vinegar mixture including onions to within 1/2 inch to rim. Process 15 mintues for half-pint jars.
Nutrition Facts : Calories 19.6, Fat 0.1, Sodium 117.6, Carbohydrate 3.4, Fiber 0.5, Sugar 2.5, Protein 0.3
More about "red sweet pepper and artichoke paté food"
ROASTED RED PEPPER AND ARTICHOKE TAPENADE - LIFE, …
From lifeloveandgoodfood.com
4/5 (31)Calorias 113 por porçãoCategoria Appetizers
- In a food processor, combine all ingredients, until well blended and finely chopped - DO NOT puree. Add salt and pepper, and season to taste.
- For best flavor, make a day ahead of time and refrigerate. To serve, allow to come to room temperature. Serve with crackers or baked baguette slices.
ROASTED RED PEPPER & ARTICHOKE TAPENADE - THAT …
From thatskinnychickcanbake.com
5/5 (8)Tempo Total 5 minutosCategoria AppetizersCalorias 151 por porção
- Add ingredients to a food processor and pulse until mixture becomes the texture of chunky pesto.
RED SWEET PEPPER AND ARTICHOKE PATé RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
Porções 10Calorias 113 por porçãoTempo Total 15 minutos
SPICY AND SWEET GARLIC ROASTED RED PEPPERS RECIPE - FOOD.COM
From food.com
RED LENTIL PASTA SALAD WITH CHICKPEAS - CREATE MINDFULLY
From createmindfully.com
ROASTED RED PEPPER AND ARTICHOKE ORECCHIETTE
From homechef.com
ARTICHOKE AND RED PEPPER BRUSCHETTA RECIPE – SUNSET MAGAZINE
From sunset.com
ROASTED RED PEPPER AND ARTICHOKE SALAD RECIPE - BBC …
From bbc.co.uk
ARTICHOKE AND ROASTED RED PEPPER PAELLA RECIPE - HOME CHEF
From homechef.com
ARTICHOKE & RED PEPPER FRITTATA - EATINGWELL
From eatingwell.com
RED SWEET PEPPER AND ARTICHOKE PATE - HEARTS/RECIPES | COOKART.US
From cookart.us
RED SWEET PEPPER AND ARTICHOKE PAT – RECIPEFUEL | RECIPES, …
From recipefuel.com
CREAMY SHRIMP PASTA-ARTICHOKES/RED PEPPERS
From platingpixels.com
ROASTED RED PEPPER AND ARTICHOKE DIP - SUBURBAN …
From suburbansimplicity.com
ROASTED RED PEPPER ARTICHOKE DIP RECIPE - THE …
From thespruceeats.com
PASTA WITH PANCETTA, ARTICHOKES, AND ROASTED RED …
From southernliving.com
WHAT IS PâTé? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
ARTICHOKE AND ROASTED RED PEPPER PASTA - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love