Start Reading Mode
0 0
Artichoke and Sun-Dried Tomato Pasta

Share it on your social network:

Or you can just copy and share this url

Ingredients

8 ounces package of penne pasta
10 ounces of artichoke hearts
1 tomato
8 ounces jar of sun-dried tomatoes (make sure they’re packed in oil)
8 ounces package of mushrooms
2 ounces of canned black olives
1/2 an onion
3 garlic cloves
1 tsp of grounded black pepper
1 tsp of salt
1/2 tsp of crushed red chilies
4 tbsp of butter
2 tbsp of lemon juice
1 cup of dried white wine
1 cup of Parmesan cheese
Prepare ingredients
marinate the artichokes, and set aside.
chop the ripe tomato, and set aside.
slice the mushrooms, and set aside
drain the black olives and slice them, and set aside
chop the onion, and set aside
crush the garlic cloves, and set aside

Nutritional information

611 kcal
calories
61.1 g
carbohydrates
21.3 g
protein
29.5 g
fat
888 mg
sodium
94 mg
cholesterol

Artichoke and Sun-Dried Tomato Pasta

Features:
  • Veg
Cuisine:
  • Easy

Ingredients

  • Prepare ingredients

Share

Pasta is one of the most versatile Italian specialties, available in the form of box-packed Mac’ n Cheese to your favorite fine-dining option.Tasteful and tantalizing, this artichoke and sun-dried tomato pasta is a gourmet cuisine that can be easily replicated at home, satisfying your need for the ultimate flavorful meal.

Bring in variations if you are in a mood for some protein by adding chicken cubes, shredded chicken or prawns. If you’re adding meat, make sure to saute it separately in butter or olive oil and see how the flavor of artichokes perfectly plays along with the succulent meat in the pasta.

Health Benefits

Artichokes offer unparalleled health benefits since they are crammed with antioxidants. They are an excellent source of Vitamins C and K, folate and fiber. Artichokes are fat-free, allowing you to indulge in guilt-free dining.

(Visited 3 times, 1 visits today)

How to make Artichoke and Sun-Dried Tomato Pasta

  • In a large cooking pot, add water, salt and bring it to boil.
  • Toss in the pasta and let it cook for 8 to 10 minutes.
  • Drain the pasta, and set aside.
  • Add the butter to a large saucepan and melt on medium heat.
  • Toss in the garlic, onions and mushrooms when the butter simmers.Stir for about 5 minutes or until the ingredients soften.
  • In the saucepan, add the artichoke hearts, olives, sun-dried tomatoes, and the lemon juice. Bring to boil, turn the heat to low, and simmertill thickens. This procedure will take 4 to 5 minutes.
  • Add the pasta with cheese and fresh tomatoes.
  • Sprinkle salt, pepper and crushed red chili. Stir to mix well and serve hot.

Trivia

Culturally, pasta is an Italian dish, but traditionally, it is considered to be of Asian noodle lineage. According to many, pasta was actually brought by Marco Polo in the 13th Century from China to Italy.

Ruth Mancini

Caramelized Brussels Sprouts with Pistachios
previous
Caramelized Brussels Sprouts with Pistachios
Chicken Breast Cutlets with Artichokes and Capers
next
Chicken Breast Cutlets with Artichokes and Capers
Caramelized Brussels Sprouts with Pistachios
previous
Caramelized Brussels Sprouts with Pistachios
Chicken Breast Cutlets with Artichokes and Capers
next
Chicken Breast Cutlets with Artichokes and Capers

Add Your Comment