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 AND PANCETTA
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams
ARTICHOKE, ALMOND, AND PARMESAN PASTA
Make and share this Artichoke, Almond, and Parmesan Pasta recipe from Food.com.
Provided by recklessrequiem
Categories One Dish Meal
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and refrigerate.
Nutrition Facts : Calories 1009.4, Fat 41.7, SaturatedFat 6.6, Cholesterol 8.8, Sodium 2536.8, Carbohydrate 142.8, Fiber 51, Sugar 8.1, Protein 38.2
ARTICHOKE, LEMON & PARMESAN PASTA
Make and share this Artichoke, Lemon & Parmesan Pasta recipe from Food.com.
Provided by English_Rose
Categories Spaghetti
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions.
- Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
- Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
More about "artichoke almond and parmesan pasta recipes"
ARTICHOKE PASTA (QUICK AND EASY!} - BELLY FULL
From bellyfull.net
ARTICHOKE PASTA SALAD - TASTE AND TELL
From tasteandtellblog.com
PASTA WITH SPINACH, ARTICHOKES AND RICOTTA RECIPE
From simplyrecipes.com
TAGLIATELLE WITH ARTICHOKES AND PARMESAN | THE COMPLETE …
From americastestkitchen.com
20 MINUTE CREAMY SPINACH ARTICHOKE PASTA - BUDGET BYTES
From budgetbytes.com
PASTA WITH ARTICHOKE HEARTS & SUN DRIED TOMATOES …
From simplyrecipes.com
PASTA WITH ARTICHOKE SAUCE - ARTICHOKE SAUCE PASTA …
From howsweeteats.com
THE BEST ROASTED ARTICHOKES - THE ALMOND EATER
From thealmondeater.com
ARTICHOKE PASTA - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (28)Total Time 40 minsCategory Dinner, Entree, Main Course, PastaCalories 555 per serving
PASTA WITH ARTICHOKES - THE CLEVER MEAL
From theclevermeal.com
5/5 (3)Total Time 15 minsCategory PastaCalories 461 per serving
CHICKEN SPINACH ARTICHOKE LASAGNAS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 7Difficulty Easy
37 ALMOND FLOUR RECIPES FOR DESSERTS AND GLUTEN-FREE BAKES
From epicurious.com
ARTICHOKE PASTA WITH LEMON AND PARMESAN RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MEAL PREP HIGH-PROTEIN ARTICHOKE PARMESAN PASTA
From carrotsncake.com
EASY CANNED ARTICHOKE & LEMON PASTA | WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
GARLIC PARMESAN PASTA - COOKING CLASSY
From cookingclassy.com
12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER
From allrecipes.com
RAVIOLI WITH ARTICHOKES AND GARLIC BREADCRUMBS RECIPE | KITCHN
From thekitchn.com
VEGAN SPINACH ARTICHOKE PASTA - TRADER JOE'S
From traderjoes.com
ARTICHOKE PASTA - EATINGWELL
From eatingwell.com
TOASTED SESAME AND SCALLION WAFFLES RECIPE - NYT COOKING
From cooking.nytimes.com
ARTICHOKE PASTA - SIMPLE 10 MINUTE RECIPE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love