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 & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the shrimp and artichokes: Preheat the oven to 450 degrees F.
- On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
- In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
- For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE - (4.4/5)
Provided by DreiFromBK
Number Of Ingredients 14
Steps:
- 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. 2. Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add 1/4 cup Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet. 3. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and 1/8 teaspoon salt; cook, stirring frequently, until hearts are spotty brown, 7 to 9 minutes. Add garlic, anchovies, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside. 4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 1/4 cup Parmesan, 2/3 cup reserved cooking water, remaining 1/4 cup oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL
Steps:
- INSTRUCTIONS 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. L
More about "tagliatelle with artichokes and olive oil recipes"
TAGLIATELLE WITH ARTICHOKES, TOMATOES, OLIVES AND RICOTTA
From food52.com
TAGLIATELLE WITH ARTICHOKES RECIPE - TODAY.COM
From today.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL
From bigoven.com
10-MINUTE TAGLIATELLE WITH CHERRY TOMATOES, …
From elizabethskitchendiary.co.uk
TAGLIATELLE WITH ARTICHOKES AND PARMESAN | THE COMPLETE …
From americastestkitchen.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUICK AND ELEGANT TAGLIATELLE WITH ARTICHOKES AND OLIVE …
From kcet.org
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL FOR TWO
From americastestkitchen.com
PENNE PASTA WITH FRESH ARTICHOKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGLIATELLE PASTA WITH ARTICHOKES AND OLIVES RECIPE - EAT SMARTER USA
From eatsmarter.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL | COOK'S …
From americastestkitchen.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TAGLIATELLE WITH ARTICHOKES, TOMATOES, OLIVES AND RICOTTA
From punchfork.com
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL | COOK'S ILLUSTRATED
From americastestkitchen.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