artichoke pasta

This fresh and tasty pasta is quick and easy to make

Lemony Spinach and Artichoke Brie Penne Pasta

olive oil

garlic,

pine nuts

red pepper flakes

kosher salt and pepper

artichokes

penne pasta

spinach

mascarpone cheese

brie, cubed

+ juice lemon

fresh basil, chopped

jalapeno, sliced (optional)

Heat the olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then stir in the spinach, cook 30 seconds and then drain. Add the pasta + spinach right back to the hot pot along with the mascarpone, brie, lemon zest + juice, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and combined. Add the basil and artichokes + oil, stirring to combine. Thin the sauce as desired with more pasta cooking water. Season to taste with salt and pepper. Top with jalapeños. EAT!

This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes.

Creamy Lemon Artichoke Pasta with Chicken

lb box (454 grams) of penne

chicken breasts ((454 grams))

Salt and pepper

onion

red bell pepper diced

garlic finely minced

chicken broth ((6 ounces, 170 grams))

cream

cheese

Easy Marinated Artichoke Hearts drained and chopped (*see note)

parsley

lemon juice

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.

Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.

When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.

Add remaining tablespoon oil to pan. Add onions and cook until softened.

Add red bell pepper and cook until almost softened.

Add the garlic. Stir, and cook for about 1 minute.

Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.

Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.

Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.

Gently stir in chopped artichoke hearts and parsley.

Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.

Salt and pepper to taste

Toss sauce with sliced chicken and hot buttered pasta. Serve.

Creamy &amp; cheesy with a bright lemony flavor, this Artichoke Pasta is the perfect meatless meal.

Artichoke Pasta

pasta

garlic (minced)

white wine

chicken broth

artichoke hearts

heavy cream

parmesan cheese (shredded)

cornstarch

spinach (packed, optional)

parsley and basil

Add pasta to a large pot of salted water. Cook according to package directions. Drain well, reserving ½ cup pasta water, do not rinse.

Meanwhile, in a 12&quot; skillet, heat 1 tablespoon olive oil over medium heat and add garlic, cook just until fragrant, about 30 seconds.

Add white wine, broth, and lemon juice, then simmer until reduced by half, about 5 minutes.

Stir in artichokes, heavy cream, and parmesan cheese. Simmer for 3-5 minutes or until slightly thickened.

Combine 1 teaspoon cornstarch with 2 teaspoons cold water and add to the skillet. Simmer 1 minute more.

Add cooked pasta, spinach, and 2 tablespoons of pasta water and mix well adding additional pasta water if needed.  Season with salt &amp; pepper to taste.

Sprinkle with parmesan cheese and parsley if desired.

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it&#039;s made with frozen artichoke hearts so you can enjoy it year-round.

Salt and black pepper

fettuccine ((1 cup pasta water

butter

onion (large, chopped)

lemon

lemon juice (freshly squeezed)

Parmesan cheese ((about 3 ounces))

In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.

Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.

Stir in artichokes and&nbsp;sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.

To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.

https://content.jwplatform.com/videos/gqW2CRV4.mp4

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.

Artichoke Pasta - Culinary Hill.mp4

Tomatoes, artichokes, and cream come together in this delicious 20 minute Artichoke Pasta recipe. A super quick and easy dinner for any night of the week.

dry spaghetti

unsalted butter

sweet onion (, diced)

garlic (, minced)

can Italian seasoned diced tomatoes (, undrained)

can quartered artichoke hearts (, drained)

salt

black pepper

nutmeg

vegetable broth ((or chicken broth))

Parmesan cheese

Set a large pot of salted water to boil. Cook pasta until al dente according to package directions.

While the pasta is cooking, melt olive oil and butter in a large nonstick pan over medium-high heat. Add onion; sauté for about 3 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.

Add in the tomatoes (with their juices) and artichokes; gently stir to combine.

Add in the salt, pepper, and nutmeg. Let simmer for 5 minutes.

Reduce heat to low and add in the cream and broth. Stir in the Parmesan. Warm through. Taste and adjust seasoning, if necessary.

Drain the pasta and add to the sauce and mix thoroughly. Sprinkle with parsley, toss, and serve hot.

This artichoke pasta recipe is an easy, elegant spring dinner. Make it vegan by substituting vegan butter and omitting the pecorino cheese.

baby artichokes (halved

Lemon Butter Sauce

spaghetti or linguine pasta

sea salt (more

pasta water

mint leaves (for garnish)

Lemon wedges (for serving)

Pecorino cheese (for serving, optional)

Prepare the artichokes and the lemon butter sauce.

Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.

Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.

Creamy Artichoke Pasta Recipe is a tasty and light pasta dish typical of Roman cuisine. Made from scratch, strictly with fresh artichokes, it’s ready in just half an hour! You can also prepare its creamy artichoke sauce a few days ahead of time and, at the convenient moment, cook the pasta and season with it! Cook the artichokes in a pan where they form a tasty and creamy sauce in which to mix the pasta with parmigiano, pecorino and mint!

Creamy Artichoke Pasta Recipe Roman-Style

360 g (3 1/2 cups) of Fusilli

garlic

g (2 tablespoons) of chopped fresh mint

g (2 tablespoons) of chopped fresh parsley

g (2 tablespoons) of Pecorino Romano

g (2 tablespoons) of Parmigiano Reggiano

Extra Virgin Olive Oil

Clean the artichokes

Cut off the stem at the bottom of the artichoke. Remove the outer, tougher leaves then cut off the tips. Cut the artichokes in half and then in half again. With a sharp pointed knife remove the inner part full of filaments and thorns. As the artichoke slices are ready, dip them in acidic water.

Cook the artichokes 1

In a non-stick pan, sauté garlic cloves in extra virgin olive oil. Drain the artichokes and add them to the pan. Cook on high heat for a couple of minutes. Then lower the heat, add two tablespoons of acidulated water, a pinch of fine salt and a sprinkling of black pepper. Cook over medium heat, with lid, for about 10 minutes.

Cook the artichokes 2

Remove the garlic cloves and salt if necessary. Turn off the heat, add the parsley and chopped mint leaves and set aside.

Cook the pasta

Place about 1/3 of the cooked artichokes in a blender, blend them and set aside. Boil the pasta in salted water. After about 6 minutes, remove about two ladles of cooking water and set aside. Drain the pasta with the help of a slotted spoon. Place the fusilli directly into the pan with the artichokes. Add a little of cooking water. Finish cooking the pasta over high heat with the artichokes for a few minutes, stirring often.

Season and serve

Turn off the heat and add the previously blended artichoke cream. Stir then add the grated parmigiano and pecorino cheese. Add a tiny bit more of the cooking water to make it soft. Mix very well and serve on a plate. Serve the creamy artichoke pasta hot, freshly made. You can decorate the dish with chopped parsley, a drizzle of extra virgin olive oil and a few thin slivers of parmesan cheese.

Super simple Artichoke Pasta made with marinated artichokes, lemon, garlic and parmesan. This pasta recipe is ready in just 10 minutes and with a &quot;no-cook&quot; pasta sauce all you need to do is boil the pasta and it&#039;s ready. Another great, quick weeknight dinner!

garlic (peeled)

juice lemon

peas ((100 grams))

4-5 torn fresh basil leaves

Add the artichokes (reserve the oil), parmesan, garlic clove and lemon juice to a bowl.

Blitz to a smooth paste using an immersion blender adding a little reserved oil as needed. You can also use a food processor, Set aside.

Bring a large pot of salted water to a boil and add the pasta. When the pasta is almost done (about 1 minute away from al dente) add the peas and boil for another 30 seconds to 1 minute.

Reserve one cup of pasta water then drain. Add the pasta and peas back to the pot and add the artichoke mixture.

Add a splash of reserved pasta water (around 1-2 tbsp) and toss the pasta to coat it evenly in the sauce. Add just enough water to loosen the sauce (you won&#039;t need it all).

Serve with basil and more parmesan if desired.

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The most viewed artichoke pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine