AGNOLOTTI WITH ARTICHOKE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
- Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
- Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.
Nutrition Facts : Calories 514, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 88 milligrams, Sodium 995 milligrams, Carbohydrate 56 grams, Fiber 9 grams, Protein 22 grams
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.
BOW TIES WITH ARTICHOKE PESTO
Steps:
- In large pot of boiling, salted water, cook bow ties per package directions.
- In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
- Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.
BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS
Make and share this Bow Tie Pasta With Artichokes and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to the package directions; cook until al dente.
- Spray a large skillet with cooking oil spray and heat skillet over high heat.
- Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
- Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
- Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
- Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
- Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
- Drain pasta when it is done.
- Add pasta and sauce to a serving bowl; mix well.
- Sprinkle with parmesan cheese, wheat germ, and parsley.
- Serve right away.
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