FARFALLE WITH ARTICHOKES & SHRIMP IN PARMESAN GARLIC CREAM S
This is an adaptation of an adaption of a Naked Chef recipe. One of my faves, since it's pretty simple. You can use fresh artichokes if you want, but I use the canned one.
Provided by Pamelamb
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
- Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
- Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
- Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
- Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
- Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams
FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES
A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!
Provided by mlao77
Categories One Dish Meal
Time 45m
Yield 4-6 1 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Season the cut-up chicken pieces with the salt and pepper.
- Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
- Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
- Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
- Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
- Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
- Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
- Add the chicken broth and carefully stir the mixture.
- Add the cooked pasta to the chicken and toss carefully.
- Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!
FARFALLE WITH CRAWFISH AND ARTICHOKES
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add farfalle and cook until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add jalapenos, parsley and artichokes and cook for 3 minutes, stirring often. Stir in the crawfish tails, cover and cook until heated through, about 4 minutes. Toss in tomatoes and 6 tablespoons of mint and cook for 1 minute.
- Place the pasta in a large bowl and toss in the crawfish mixture. Add the lemon juice, salt and pepper and mix well. Divide among 4 plates and garnish with the remaining parsley and mint. Serve immediately.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 3 grams, Carbohydrate 95 grams, Fat 5 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 5 grams
FARFALLE PASTA WITH ARTICHOKE HEARTS
Lacking a food processor I had to find another way to do this idea which called for an artichoke pesto. My version came out as good or better. This is a great meatless dish hot or cold.
Provided by Chairman James
Categories Italian Recipes
Time 27m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the farfalle pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
- Mix artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, and oregano in a large bowl. Season with salt and black pepper. Add farfalle and stir to coat.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 67.5 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 268.5 mg, Sugar 1.2 g
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FARFALLE WITH ARTICHOKE HEARTS AND OLIVES RECIPE | GOOD …
From goodfood.com.au
Servings 4Total Time 45 minsCategory Main-Course
- Cook the farfalle in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
- While the pasta is cooking, drain and thinly slice the artichoke hearts. Heat the olive oil in a large frying pan. Add the garlic and cook over low heat until softened, but don't let the garlic burn or brown or it will become bitter.
- Add the artichoke hearts and olives to the pan and stir until heated through. Add the chives and ricotta, breaking up the ricotta with a spoon. Cook until the ricotta is heated through.
- Combine the sauce with the pasta. Season with salt and freshly ground black pepper and serve immediately.
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