Parsley Pasta with Sautéed Artichokes
By á-174481
This hearty, almost-vegetarian dish packs big flavor thanks to succulent sautéed artichokes, fresh lemon, and a bright parsley and white wine sauce.
Ingredients
- 12 ounce(s) whole-wheat penne
- 2 tablespoon(s) olive oil
- 4 clove(s) garlic, finely chopped
- 1 (seeded if desired) red chili, thinly sliced, or 1/4 to 1/2 teaspoon crushed red pepper
- 1 anchovy fillet, finely chopped (optional)
- 1.00 package(s) (16-ounce) frozen artichokes, thawed, patted dry, and roughly chopped
- 1/2 cup(s) dry white wine
- 2 teaspoon(s) lemon zest
- 2.00 tablespoon(s) lemon juice
- 1.00 bunch(es) (large) fresh flat-leaf parsley, stems discarded (about 3 1/2 cups leaves), chopped
- 2 tablespoon(s) grated Parmesan
Details
Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from womansday.com
Preparation
Step 1
Cook the penne according to package directions.
Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the garlic, chili, and anchovy (if using) and cook, stirring, until the garlic is tender and beginning to brown, 1 to 2 minutes.
Add the artichokes to the pan, increase the heat to medium-high and cook, tossing occasionally, until golden brown, about 3 minutes. Add the wine, lemon zest, and juice and simmer for 2 minutes.
Stir in the parsley and cook for 1 minute. Toss the artichoke mixture with the pasta and top with the Parmesan.
Review this recipe