Chunky Artichoke Penne Recipe 445 Recipes

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
• Add cream cheese until melted, stirring until there are no lumps.
• Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
• Add pasta and mix until pasta is evenly coated.
• Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
• Enjoy!

CHUNKY ARTICHOKE PENNE RECIPE - (4.4/5)

Steps:

• Boil up a box of penne pasta. Heat up a can of diced tomatoes and a jar of the chunky artichoke dip starter in a sauce pan. Drain pasta, combine and serve - we sprinkled some mozzarella cheese on ours too! A spicy, simple pasta dish!

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

PENNE WITH ARTICHOKE HEARTS

Steps:

• Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper.
• Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes.
• Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta.
• Drain pasta and add to sauce; remove from heat and add lemon zest just before serving.

FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice.
• Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice.
• Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry.
• Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
• Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper.
• Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese.

CHUNKY ARTICHOKE SALSA

Steps:

• Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
• Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
• To serve, spoon salsa into bowl lined with lettuce leaves; place inches.
• center of serving plate. Surround with tortilla chips.