PASTA WITH MARINATED ARTICHOKE HEARTS
Make and share this Pasta With Marinated Artichoke Hearts recipe from Food.com.
Provided by Oolala
Categories Cheese
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Drain liquid from the marinated artichokes into a skillet.
- Slice the drained hearts into bite sized pieces.
- Add olive oil and butter to artichoke marinade and heat. Add onions and saute until soft (about 5-8 minutes).
- Add artichoke heart pieces and basil to the skillet and saute 3-5 minutes more.
- Remove from heat and stir in remaining ingredients.
- Toss the pasta with the warm sauce.
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
PASTA WITH ARTICHOKES
Fresh and good. You can sub the baby artichokes with regular artichokes, but you will need to trim and peel them to eliminate the tough bits, slice them into quarters, and cut out the choke. This recipe comes from a trattoria called La Fontanina di San Pietro on the Tuscan coast, and I found it in Gourmet. The suggested pasta is tagliatelle, but I like it with thin spaghetti.
Provided by MariaLuisa
Categories European
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice.
- In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often.
- Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat.
- In a large pot of boiling salted water cook the pasta al dente.
- Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together.
- Serve the hot pasta with grated parmesan, a piacere (if desired).
LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS
Categories Cheese Pasta Tomato Vegetable Vegetarian Quick & Easy Artichoke Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
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.
CREAMY ARTICHOKE PASTA
This is a great fast and simple pasta dish, with a sauce that is lower in fat, yet creamy! If you like artichokes, you'll like this! You can adjust all the seasonings to suit your tastes.
Provided by ALIBUNNY
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
- While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 72.7 g, Cholesterol 32.7 mg, Fat 17.6 g, Fiber 4.8 g, Protein 22.5 g, SaturatedFat 7.3 g, Sodium 793 mg, Sugar 3.6 g
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE
Provided by Diane Morgan
Categories Pasta Sauté Vegetarian Dinner Artichoke Root Vegetable Jerusalem Artichoke Fall Winter Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
- 2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
- 3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.
PASTA WITH SPINACH, SUN-DRIED TOMATOES & ARTICHOKE HEARTS
This pasta dish has enough goodies in it to make an entire meal. Despite having soy sauce as an ingredient, it does not taste Asian. I like to use a pasta such as medium shells that will hold onto the vegetables, not a spaghetti-type. Preparation time does not include 30 minutes for soaking sun-dried tomatoes.
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the sun-dried tomatoes in hot water for 30 minutes.
- Drain, and slice into thin strips.
- At the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
- Cook pasta according to package directions.
- Saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
- Add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
- Add tomatoes, artichoke hearts, olives and pine nuts.
- Mix well.
- Add spinach, mixing well until everything is combined and heating through.
- Add vegetable mixture to drained pasta.
- Add feta, and mix well.
- Serve!
Nutrition Facts : Calories 584.2, Fat 16.1, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1340.1, Carbohydrate 89.8, Fiber 13.3, Sugar 7.7, Protein 26.3
FETTUCCINE WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Spread the artichoke hearts on paper towels to dry them thoroughly.
- Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
- Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
- Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
- Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.
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