Fettuccine With Artichokes And Blue Cheese Recipes

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ARTICHOKE & LEMON PASTA



Artichoke & Lemon Pasta image

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

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

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.

FETTUCCINE WITH ARTICHOKES AND BLUE CHEESE



FETTUCCINE WITH ARTICHOKES AND BLUE CHEESE image

Categories     Pasta     Vegetarian     Dinner

Yield 4 servings

Number Of Ingredients 7

Cooking spray
1 (14-ounce) can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 (10-ounce) container refrigerated light alfredo sauce
1 (9-ounce) package refrigerated fettuccine
2 Tablespoons (1/2 ounce) crumbled blue cheese
Freshly ground pepper (optional)

Steps:

  • 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add artichokes and mushrooms; saute 3 minutes or until mushrooms are tender. Add alfredo sauce; cook until thoroughly heated. Remove from heat; keep warm. 2. Cook pasta according to package directions, omitting salt and fat. Drain. 3. Combine pasta and sauce mixture in a large bowl; toss well. Top each serving with cheese, and sprinkle with pepper, if desired.

EASY ALFREDO & ARTICHOKE FETTUCCINE



Easy Alfredo & Artichoke Fettuccine image

My husband loves fettucine alfredo and I love artichokes, but I have very little time to make it from scratch. This is great to make if you have leftover chicken to serve it with. Also, you can buy all of the ingredients in advance and make it when you have time.

Provided by Roses Granddaughter

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 ounces fettuccine pasta (more or less if desired)
2 tablespoons olive oil
1 (14 ounce) jar alfredo sauce (or more)
2 (12 ounce) cans artichokes, hearts (or more)
1 tablespoon minced garlic or 1 -2 crushed garlic clove
1/2 teaspoon lemon pepper
1 teaspoon olive oil

Steps:

  • Cook fetticine in boiling water 2 tablespoons olive oil.
  • Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
  • Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
  • When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
  • Slightly rinse noodles and drain thoroughly.
  • Add noodles and artichokes to the alfredo sauce and mix completely.
  • Warm on stove for about 15 minutes.
  • Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
  • Serve warm.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

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

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

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.

FETTUCCINE WITH ARTICHOKES



Fettuccine with Artichokes image

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Categories     Cheese     Citrus     Dairy     Herb     Onion     Pasta     Vegetable     Sauté     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 (9-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried hot red-pepper flakes
1 teaspoon finely grated fresh lemon zest
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving

Steps:

  • Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
  • While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

FETTUCCINE WITH ARTICHOKE HEARTS



Fettuccine With Artichoke Hearts image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 package frozen artichoke hearts, defrosted
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
4 ounces fresh mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons finely minced Italian parsley
9 to 10 ounces fresh fettuccine
Freshly grated Parmesan cheese

Steps:

  • Spread the artichoke hearts on paper towels to dry them thoroughly.
  • Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
  • Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
  • Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
  • Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.

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