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
ARTICHOKE LINGUINE
Make and share this Artichoke Linguine recipe from Food.com.
Provided by Engrossed
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil pasta according to directions.
- In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
- Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
- Blend in the artichokes and the 2 tbsp of parmesan cheese.
- Cover and simmer over low heat for about 8 minutes.
- Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
- Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
- Serve immediately. (It still tastes good as leftovers too.).
PASTA WITH BEANS, ARTICHOKES, AND OLIVES
Make and share this Pasta With Beans, Artichokes, and Olives recipe from Food.com.
Provided by Gr8ful Dad
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onions and garlic and sauté 2-3 minutes.
- Add mushrooms and sauté 3-5 additional minutes.
- Deglaze pan with white wine.
- Add oregano, basil, salt, and pepper and sauté 1 minute.
- Add tomatoes; cover and simmer 10 minutes.
- Add beans; cover and simmer an additional 5 minutes.
- Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
- Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.
Nutrition Facts : Calories 794.7, Fat 10.5, SaturatedFat 2.1, Cholesterol 71.8, Sodium 1094.2, Carbohydrate 141.3, Fiber 28.1, Sugar 11.9, Protein 37.9
PASTA WITH SAUTEED TOMATOES, OLIVES AND ARTICHOKES
Because this Italian-style dish cooks quickly, assemble all the ingredients before you begin. Clipped from a magazine too long ago to know which one!?!
Provided by jonesies
Categories One Dish Meal
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add cherry tomatoes, olives and artichokes; cook 5 minutes or until thoroughly heated.
- Place pasta in a large bowl.
- Add tomato mixture, basil, cheese, salt and pepper; toss well and serve.
Nutrition Facts : Calories 322.4, Fat 3.2, SaturatedFat 0.5, Sodium 419.7, Carbohydrate 62.5, Fiber 6.9, Sugar 3.2, Protein 12.1
LINGUINE WITH ARTICHOKE HEARTS AND OLIVES
Steps:
- Heat the oil in large nonstick skillet over medium flame. Add the garlic and sauté for 1 to 2 minutes, until golden.
- Add the quartered artichoke hearts, the olives, and the broth and bring to a boil. Reduce the heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by half. Add the tomatoes and basil, and cook an additional 2 to 3 minutes. Season with salt and pepper.
- Place the cooked linguine in a serving bowl. Spoon the sauce over the pasta and toss to combine. Sprinkle with grated Parmigiano-Reggiano.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
PENNE WITH ARTICHOKES AND BLACK OLIVES
This is a really yummy, fast weeknight dinner. So good with some crusty bread and a glass of red wine.
Provided by Mika G.
Categories Penne
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
- Lower heat and simmer for 5 minutes.
- Place pasta in serving bowl and pour artichoke sauce over pasta.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 300.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 11, Sodium 348.8, Carbohydrate 51.9, Fiber 10.5, Sugar 0.5, Protein 10.4
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