Best 2 Artichoke And Roasted Red Pepper Pasta Recipes
Indulge in a culinary adventure with our enticing Artichoke and Roasted Red Pepper Pasta. This delectable dish is a symphony of flavors, textures, and colors that will tantalize your taste buds. Marinated artichoke hearts and roasted red peppers take center stage, complemented by sun-dried tomatoes, capers, and a medley of fresh herbs. Tossed in a creamy white wine sauce, this pasta dish is a delightful balance of richness and tang. Our recipe guide offers three irresistible variations to cater to your preferences: a classic white wine sauce, a flavorful pesto sauce, and a zesty lemon butter sauce. Embark on a culinary journey and discover the perfect pasta dish to suit your palate.
Here are our top 2 tried and tested recipes!
ARTICHOKE AND ROASTED RED PEPPER PASTA
Quick, healthy, and tasty meal. Use whatever pasta you like.
Provided by almraz
Categories Main Dish Recipes Pasta
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook penne pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.
- Heat a large skillet over medium heat. Cook and stir vegetables from food processor in the hot skillet until tender, 15 to 20 minutes. Season the mixture with salt and black pepper.
- Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir Alfredo sauce into the artichoke mixture.
- Spread cottage cheese into bottom of a casserole dish; pour Alfredo sauce mixture over the cottage cheese. Add penne pasta and stir. Cover casserole dish with aluminum foil.
- Bake in preheated oven until bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 78 g, Cholesterol 20.2 mg, Fat 8.1 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 904.2 mg, Sugar 6 g
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
Tips:
- To ensure the artichokes are properly cooked, insert a knife into the base; it should slide in easily. If not, continue steaming or roasting until tender. - For a smokier flavor, roast the red peppers over an open flame or under a broiler. - Use a variety of pasta shapes to add visual interest to the dish. - Add a sprinkle of red pepper flakes or crushed chili peppers for a spicy kick. - Top the pasta with grated Parmesan or crumbled feta cheese for a finishing touch.Conclusion:
This artichoke and roasted red pepper pasta is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its vibrant colors and flavors, it's sure to be a hit with the whole family. Feel free to experiment with different ingredients and techniques to create your own unique version of this classic dish.
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