Penne With Sun Dried Tomatoes And Artichoke Hearts Recipes

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CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

KEY WEST PENNE



Key West Penne image

A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!

Provided by Traci

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
½ cup pitted kalamata olives

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Nutrition Facts : Calories 910.8 calories, Carbohydrate 75.8 g, Cholesterol 260.4 mg, Fat 48.3 g, Fiber 7 g, Protein 49 g, SaturatedFat 22.3 g, Sodium 981.8 mg, Sugar 2.7 g

DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA



Drop Dead Fabulous Chicken, Artichoke, Sun-Dried Tomato Pasta image

Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)

Provided by Little Red Bug

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 rotisserie-cooked chicken (shredded and free of bones and skin)
2 cups heavy cream
2 green onions (chopped)
1/2 lb penne pasta
1 garlic clove (minced)
1 (7 1/2 ounce) jar sun-dried tomatoes (drained and chopped)
2 (6 ounce) jars marinated artichoke hearts (drained and quartered)
1/2 cup basil
1/2 cup parsley
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil

Steps:

  • Boil pasta according to directions.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Add onions and garlic. Cook until softened.
  • Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
  • Stir in heavy cream.
  • Let this simmer for five minutes.
  • Pour over cooked al dente pasta.

Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4

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