Red Sweet Pepper And Artichoke Paté Recipes

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE

Steps:

• Boil water for penne with a dash of salt added.
• Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
• Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• Stir in olive oil, garlic powder and salt & pepper to taste.
• Cook then drain pasta. Stir in the puree.
• Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• Serve immediately.

MEDITERRANEAN PASTA W/ ROASTED RED PEPPERS AND ARTICHOKES

Steps:

• Cook penne according to package directions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
• Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes.
• Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors.
• When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired.
• Serve with some crusty bread of course!

ARTICHOKE-PEPPER PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

Steps:

• Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
• Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
• Pour mixture into a slow cooker.
• Sprinkled the remaining mozzarella on top.
• Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

ROASTED RED PEPPER, FETA AND ARTICHOKE DIP

Steps:

• Preheat oven to 375 degrees.
• Mix mayo and cream cheese until blended.
• Add red peppers, artichokes, seasonings and feta cheese.
• Place in a casserole dish.
• Sprinkle with parmesan cheese.
• Bake for 20-25 minutes or until mixture bubbles.

ARTICHOKES, ASPARAGUS AND RED PEPPER PASTA

Steps:

• Dice one clove of garlic.
• Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
• Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
• Cook fettucini to preferred doneness.
• While pasta is cooking, Dice remaining cloves of garlic.
• In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
• When boiling add milk and bring to boil again.
• Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
• When noodles are done, cover noodles in sauce.
• Serve with a helping of the roasted vegetables on top.