Creamy Sun Dried Tomato Roasted Red Pepper And Artichoke Pasta Recipes

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CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA

My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!

Provided by Malriah

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta image

Steps:

  • Cook Bowties according to package directions.
  • Reserve 1 cup of the cooking water.
  • Heat oil in a large pan.
  • Add garlic and onion, cook until translucent.
  • Add tomatoes and roasted peppers.
  • Cook for 3 minutes; stir in red pepper flakes.
  • Add artichoke hearts and cook for 3 minutes.
  • Add whipping cream and asiago cheese.
  • Allow to simmer until it starts to thicken.
  • Stir in basil and green onion.
  • Season with salt and pepper if desired.
  • Toss with bowties.
  • Add 1 cup reserved pasta water to make it saucier.

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onion, diced
3/4 cup sun-dried tomato packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

LEMON PEPPER FETTUCCINI WITH ARTICHOKES AND SUN DRIED TOMATOES

Provided by Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 8



Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes image

Steps:

  • Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.
  • Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.

1/2 cup artichoke hearts, chopped
3 1/2 tablespoons olive oil
2 tablespoons sun-dried tomatoes
2 tablespoons garlic, crushed
4 tablespoons white wine
11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
1/4 cup pine nuts, roasted
1/2 cup asparagus tips, precooked

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13



Carrie's Artichoke and Sun-Dried Tomato Pasta image

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.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

ARTICHOKE PASTA

Make and share this Artichoke Pasta recipe from Food.com.

Provided by Gardening Girl

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Artichoke Pasta image

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.

4 ounces marinated artichokes
1 garlic clove, peeled and crushed
1 tablespoon fresh parsley, finely chopped
1 tablespoon thyme, finely chopped (leaves only)
1 lb linguine, cooked
1/2 lemon, juice of
parmesan cheese, shavings

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