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Penne With Artichokes

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Ingredients
  Canola oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Finely chopped onion 1 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Frozen artichoke hearts 10 Ounce, thawed, quartered (1 Package)
  Chopped fresh mint 2 Teaspoon
  Chopped fresh flat leaf parsley 2 Teaspoon
  Freshly ground black pepper To Taste
  Dry white wine 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Penne 6 Ounce, cooked, drained
  Freshly grated parmesan cheese 2 Tablespoon
  Salt To Taste
Directions

1. Preheat oven to 425°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large nonstick skillet, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 3 minutes. Add artichoke hearts, parsley, mint, salt and pepper. Increase heat to medium; saute, stirring constantly, 3 minutes.
3. Add wine; increase heat to high and cook until wine evaporates. Lower heat to medium; sprinkle in flour. Saute, stirring, 1 minute. Gradually stir in broth; cook, stirring, until thickened and creamy. Remove from heat.
4. Add pasta and 1 tablespoon of the Parmesan cheese to artichoke mixture; toss gently to combine. Transfer to prepared pan; sprinkle evenly with remaining Parmesan. Bake 10-12 minutes; place under broiler to brown top lightly, 1 -2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Artichoke
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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