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Penne With Artichokes, Enoki Mushrooms, Marinated Tomatoes


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  • 1 can artichoke hearts - (13 to 15 oz)
  • 2 garlic cloves minced
  • 2 packages enoki mushrooms - (3.5 oz ea)
  • 2 tablespoons olive oil (from marinated tomatoes) divided
  • 1/4 jar marinated dried tomatoes - (2 oz) drained, reserve oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 tablespoon chopped garlic
  • 12 ounces uncooked penne pasta cooked, drained
  • 1 tablespoon grated Romano cheese


Servings 4


Step 1

Drain artichokes and reserve liquid. Add enough water to make 1 cup liquid. Cut artichokes into quarters.

In a large skillet over medium-high temperature, heat, cook and stir the minced garlic and the 1 1/2 tablespoons of oil until the garlic is golden. Reduce heat to low.

Add artichokes and tomatoes, cook 1 minute. Stir in artichoke liquid, lemon juice, parsley, pepper flakes, salt and pepper. Simmer 5 minutes.

Meanwhile, in separate skillet, cook and stir bread crumbs, chopped garlic, and the remaining 1/2 tablespoon oil. Pour artichoke sauce over hot penne pasta in large bowl, toss gently to coat. Sprinkle with bread crumb mixture and cheese.

This recipe yields 4 to 6 servings.

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