Artichokes Asparagus And Red Pepper Pasta Recipes

MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES

Steps:

• Cook penne according to package directions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
• Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
• Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
• When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
• Serve with some crusty bread of course!

LINGUINE WITH SHRIMP, ASPARAGUS, ARTICHOKES, AND RED PEPPERS

Steps:

• Prepare pasta according to package directions.
• In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
• Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
• Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
• Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
• Serve warm and garnished with fresh parsley, if desired.
• Makes 2 servings.
• VARIATIONS:.
• Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

BALSAMIC ASPARAGUS AND ARTICHOKES

Steps:

• Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
• Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
• Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
• Put mixture in refrigerator until cool.
• Cool asparagus and refrigerate until ready to serve.
• To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

ASPARAGUS AND RED PEPPER FRITTATA

Steps:

• Place asparagus on an ungreased baking sheet; drizzle with 1/2 teaspoon oil. Bake at 400° for 10-12 minutes or until tender, stirring once., In a large bowl, whisk the eggs, egg whites, milk, Parmesan cheese, salt and pepper; set aside. Heat 2 tablespoons oil in a 12-in. ovenproof skillet over medium heat. Add potatoes and press down lightly. Cook, uncovered, until bottom is golden brown, 6-7 minutes. Drizzle with remaining oil; turn over., Pour egg mixture over potatoes. Cover and cook for 9-11 minutes or until nearly set. Arrange asparagus and red pepper over top. Sprinkle with basil and pepper Jack cheese., Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into wedges.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS

Steps:

• Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
• Add sausage and cook until browned; break up the meat as it cooks.
• When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
• Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
• Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Salt water and cook pasta according to package directions.
• Drain pasta.
• Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
• Toss everything together until sauce is nearly absorbed by the pasta.
• Stir in mozzarella cheese, if using.
• Season with salt and pepper to taste.
• Serve with extra cheese to pass at table.

ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA

Steps:

• Dice one clove of garlic.
• Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
• Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
• Cook fettucini to preferred doneness.
• While pasta is cooking, Dice remaining cloves of garlic.
• In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
• When boiling add milk and bring to boil again.
• Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
• When noodles are done, cover noodles in sauce.
• Serve with a helping of the roasted vegetables on top.