Agnolotti With Artichoke Sauce Recipes

AGNOLOTTI WITH ARTICHOKE SAUCE

Agnolotti With Artichoke Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 9-ounce package frozen artichoke hearts, thawed and coarsely chopped
1 cup half-and-half
1 clove garlic, smashed
1/8 teaspoon red pepper flakes
Kosher salt
1 cup frozen peas (do not thaw)
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli
1/4 cup finely grated parmesan cheese
1/4 cup torn fresh basil leaves

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

AGNOLOTTI WITH ARTICHOKE SAUCE

Agnolotti With Artichoke Sauce image

Number Of Ingredients 0

Ingredients

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 89

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