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 PASTA
This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
Provided by Meggan Hill
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
- Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
- Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
- To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.
Nutrition Facts : Calories 550 kcal, Carbohydrate 63 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 98 mg, Sodium 379 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
SPINACH AND ARTICHOKE CHICKEN PASTA WITH BACON AND TOMATOES
Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes in Asiago Cream Sauce - yummy pasta with lots of veggies! If you love artichokes - this is the recipe for you!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a large skillet, heat 1 tablespoon of olive oil until hot on medium heat. Add sliced chicken (I used thinly sliced boneless and skinless chicken thighs - they are very flavorful!), and cook sliced chicken on one side on medium heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 2-4 more minutes on medium heat, until the chicken is completely cooked through. Remove the chicken from the pan.
- To the same pan (but without chicken), add fresh uncooked baby spinach, chopped tomatoes, artichoke hearts (drained really well and roughly chopped), 1/3 of the cooked chicken, crushed red pepper flakes, minced garlic, and half the bacon (already cooked and drained of fat). Mix everything.
- Add half and half and bring to boil. Immediately reduce to simmer, and keep stirring until spinach starts to wilt (don't let it wilt too much and overcook). As spinach starts to wilt and reduces considerably in volume, add grated Asiago cheese, and keep stirring on medium simmer until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season the sauce with salt - I use 1/4 teaspoon of regular salt and that's usually perfect. You might want to use more salt if needed.
- In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
- Add pasta to the skillet with the sauce, stir to coat well, and reheat. To serve, add the remaining half of bacon (cooked and drained of fat) and the remaining 2/3 of sliced chicken (warmed) on top of pasta either right in the skillet or in the serving plates. Top with grated Asiago cheese.
Nutrition Facts : Calories 847 kcal, Carbohydrate 57 g, Protein 34 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 124 mg, Sodium 1271 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
RIGATONI WITH ARTICHOKES, ANCHOVIES & SMOKED BACON - NEIL PERRY RECIPES
Rigatoni with Artichokes, Anchovies & Smoked Bacon. A simple pasta dish that's bursting with smokey, salty flavor. Easy recipe ideas from House & Garden.
Provided by House & Garden
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large frying pan over low heat and add the olive oil and garlic, gently fry the garlic, without colouring, for 2 minutes. Add the anchovies, bacon and a pinch of sea salt and fry for 2 minutes. Add the onion and chilli flakes, and cook for about 10 minutes until the oniono is soft and translucent and the anchovies have melted. Add the artichokes and lemon zest and cook for a further 3 minutes.
- Meanwhile, cook the pasta in a large saucepan of heavily salted boiling water for about 8 minutes or until al dente. Drain the pasta, add to the sauce and toss through.
- Add the lemon juice, parmesan and parsley and a grind of white pepper to the pasta and fold through. Spoon into four pasta bowls and serve immediately with your favourite bread.
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.
More about "bacon and artichoke pasta recipes"
FAT SPAGHETTI WITH BACON AND ARTICHOKES | RACHAEL RAY IN ...
From rachaelraymag.com
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the guanciale (or pancetta or bacon) and cook until the fat is rendered, 2 to 3 minutes. Add the onion and garlic, season with pepper and cook for 5 minutes. Stir in the wine, then the stock. Add the artichoke hearts and cook to heat through, about 5 minutes. Season with salt. Lower the heat to low.
- Stir the reserved pasta cooking water into the artichoke sauce. Add the pasta, 1/2 cup cheese and the parsley; toss. Serve the pasta in shallow bowls and pass more cheese at the table.
BACON AND ARTICHOKE PASTA - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (23)Total Time 20 minsServings 4Calories 461 per serving
BACON AND ARTICHOKE PASTA RECIPE | RACHAEL RAY | …
From cookingchanneltv.com
Servings 4-6Total Time 40 minsCategory Main-Dish
ARTICHOKE PASTA - LAUREN'S LATEST
From laurenslatest.com
Cuisine ItalianTotal Time 40 minsCategory DinnerCalories 985 per serving
- In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn't give off enough grease, make up the difference in olive oil.}
- Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes. Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.
CHICKEN, BACON, AND ARTICHOKE PASTA - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)User Interaction Count 89Servings 6Category Entree, Pasta
- Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
- Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
CREAMY CHICKEN AND BACON PASTA WITH ARTICHOKE HEARTS AND ...
From foodandwine.com
Servings 2Total Time 40 minsCategory Pasta & Noodle Recipes
- Season the chicken breast with sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
- In a large frying pan, cook the bacon over medium heat until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat. When the bacon is cool enough to handle, crumble it and set it aside.
- In the same pan heat the bacon fat and the remaining 2 tablespoons of extra-virgin olive oil. Add the onion and cook for 5 minutes, or until it begins to soften and brown. Add the garlic and artichokes and cook for another 1 minute, until the artichokes have warmed through. Add the pasta, shredded chicken, spinach, heavy cream and crumbled bacon to the pan and stir to thoroughly combine.
CREAMY ARTICHOKE AND BACON BUCATINI - WHAT'S GABY COOKING
From whatsgabycooking.com
4.9/5 (15)Category Main CourseCuisine MediterraneanTotal Time 25 mins
- Cook the bacon in a large skillet until crisp. Remove the bacon, letting cool and keeping about 2 tablespoons of bacon drippings in the pan. Discard the rest or save for another use.
- Add the olive oil and butter to the skillet over medium heat with the bacon drippings and let butter melt. Add the artichoke quarters and let crisp up in the fat. Add the shallot and garlic and saute for 30 seconds until fragrant. Reduce heat to low, add the spinach and cover until wilted, season with salt and pepper
- Add the pasta into the skillet along with the ½ cup of heavy cream and reserved cooking liquid. Increase heat to medium high and stir to combine. Add the parmesan and bacon and stir, season with additional salt and pepper and serve
SPINACH AND ARTICHOKE PASTA WITH BACON - BACON IS A FOOD GROUP
From baconisafoodgroup.com
Cuisine American, Italian, MediterraneanCategory Dinner, PastaServings 6Calories 618 per serving
- Dice bacon and cook in large stainless pan until crisp. Remove to paper towel-lined plate, reserving 1/4 cup rendered fat in pan
- Bring a large pot of salted water to a boil. Boil pasta according to package directions while completing other steps. Reserve 1/2 cup pasta water after draining.
- Add flour to bacon fat and stir untli well-combined, about 2 minutes. Begin to add chicken stock, in 1/2 cup increments, stirring well between additions. Continue to add stock until 1 1/2-2 cups have been used, and sauce resembles a creamy soup
- Stir spinach, garlic, and artichoke hearts into sauce. Taste and season. Cook, stirring occasionally, until spinach is wilted and artichokes are warmed through, 5-10 minutes. If sauce thickens stir in an additional 1/2 cup stock
CHICKEN, BACON & ARTICHOKE PASTA SALAD - THE BETTERED BLONDIE
From thebetteredblondie.com
5/5 (1)Total Time 30 minsCategory Lunch, SaladCalories 440 per serving
- Cook bacon in a skillet over medium/high heat until crispy. Remove from pan and let cool on paper towels. Remove all but 2TBls of the fat from the pan
- Season the chicken with salt, pepper, and Italian seasoning and then cook in the remaining bacon fat over medium heat for about 5-7 minutes a side (or until cooked through) and the set aside to cool
- Chop up the bacon and chicken and add to the cooled pasta. Then add the quartered artichokes, halved grape tomatoes, spinach and ranch dressing. Toss to combine and then season with salt and pepper to taste
BACON AND ARTICHOKE PASTA | RECIPES SQUARED
From recipessquared.com
5/5 (1)
BACON AND ARTICHOKE PASTA: EASY RECIPE - JUST CRUNCHY
From justcrunchy.com
Estimated Reading Time 2 mins
12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
BACON AND ARTICHOKE SPAGHETTI - ITALPASTA LIMITED
From italpasta.com
Ratings 1Total Time 40 minsServings 6Calories 480 per serving
PASTA WITH ARTICHOKE CLAM SAUCE AND BACON - HEZZI-D'S ...
From hezzi-dsbooksandcooks.com
Servings 4Estimated Reading Time 2 minsCategory PastaTotal Time 30 mins
CHICKEN, BACON & ARTICHOKE PASTA WITH ... - MY RECIPE MAGIC
From myrecipemagic.com
Servings 4Estimated Reading Time 1 min
BACON AND ARTICHOKE PASTA RECIPES
From tfrecipes.com
PASTA, PEAS, AND BACON WITH MARINATED MOZZARELLA BALLS RECIPES
From foodnewsnews.com
BACON AND ARTICHOKE PASTA | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
ORECCHIETTE WITH ARTICHOKES AND BACON - LIDIA
From lidiasitaly.com
BACON AND ARTICHOKE PASTA RECIPE
From crecipe.com
BACON AND ARTICHOKE PASTA | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
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