Burdock Artichokes And Peas Pasta Recipes

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CREAMY PENNE WITH ARTICHOKES, SUN DRIED TOMATOES AND PEAS



Creamy Penne with Artichokes, Sun Dried Tomatoes and Peas image

This Vegetarian Pasta Recipe is super easy to make. Try Penne with Artichokes, Sun Dried Tomatoes and Peas for a light and delicious dinner!

Provided by Jersey Girl Cooks

Categories     Dinner Entree

Time 30m

Number Of Ingredients 10

12 ounces penne pasta
2 TBS olive oil
3 cloves garlic (minced)
3/4 cup chopped sun dried tomatoes
1 can (14 oz of artichoke hearts(rinsed, drained and chopped))
1 cup frozen peas
2 TBS fresh chopped basil (if not available 2 tsps of dried basil can be used)
1/4 cup half and half
shredded Parmesan cheese to taste
red pepper to taste

Steps:

  • Boil the pasta in a large pot of water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water.
  • In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes, artichokes and peas for about 5 minutes.
  • Reduce heat to low and add basil. Add cooked pasta, reserved water and half and half to the pan. Mix well and simmer for a few minutes until pasta is creamy.
  • Sprinkle with cheese and pepper to taste.

Nutrition Facts : Calories 484 kcal, Carbohydrate 82 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 65 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS



Penne with Baby Artichokes, Black Olives and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

12 baby artichokes
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 shallot, minced
1/2 lemon, cut in thin circles
2 bay leaves
1/2 teaspoon red pepper flakes
2 cups vegetable broth
1/2 cup black olives, pitted
1/4 cup fresh basil, chiffonade
2 tomatoes, diced
2 tablespoons butter
1/2 cup sweet peas
Salt and pepper, to taste
1 pound penne pasta, cooked
1/4 cup grated Pecorino Romano

Steps:

  • Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
  • Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.

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