Lot To Love Linguine With Artichokes Tomatoes And Parsley Recipes

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LINGUINE WITH ARTICHOKES, TOMATOES, AND PARSLEY



Linguine with Artichokes, Tomatoes, and Parsley image

This Italian dish comes together with mostly pantry staples.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 25m

Number Of Ingredients 7

Coarse salt and ground pepper
12 ounces linguine
2 tablespoons butter
1/2 cup finely grated Parmesan
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1 cup grape or cherry tomatoes, halved
1 cup fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, 1/4 cup Parmesan, and 1/4 cup pasta water; toss to combine.
  • Add artichokes, tomatoes, parsley, and, if necessary, enough remaining pasta water to create a thin sauce that coats pasta; season with salt and pepper. Top with remaining 1/4 cup Parmesan, and serve immediately.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS



Linguine with Tomatoes and Artichoke Hearts image

Categories     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

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.

ARTICHOKE LINGUINE



Artichoke Linguine image

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

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

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.).

LINGUINE WITH ARTICHOKE-TOMATO SAUCE



Linguine with Artichoke-Tomato Sauce image

When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

12 ounces uncooked linguine
1 can (28 ounces) whole tomatoes with basil
1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 cup chopped sweet onion
2 garlic cloves, minced
3 tablespoons olive oil, divided
1/4 cup capers
1/4 cup tomato paste
8 fresh basil leaves, torn
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 740mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

LINGUINI WITH ARTICHOKE SAUCE



Linguini With Artichoke Sauce image

I found this wonderful recipe on the internet from a Travel Guide site. The introduction said this particular dish was enjoyed by Bob and Dolores Hope. We think this dish is great!

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth or 2 cups vegetable broth
2 cloves garlic, minced
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice, fresh
1/4 cup parmesan cheese, freshly grated
8 ounces linguine, cooked aldente (about 8-10 minutes)
capers
sliced black olives
parsley

Steps:

  • Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
  • Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
  • Cook over low heat until flavors blend, about 5 minutes.
  • Add capers and parsley.
  • Toss linguini with pasta sauce, and sprinkle with sliced black olives.

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