Indulge in the symphony of flavors that is pesto and penne with tomatoes and artichoke hearts. This delectable dish features a vibrant blend of fresh pesto, succulent tomatoes, savory artichoke hearts, and tender penne pasta. The pesto, a vibrant green sauce made from basil, olive oil, pine nuts, garlic, and Parmesan cheese, adds a burst of herbal freshness to the dish. The juicy tomatoes provide a sweet and tangy contrast, while the artichoke hearts offer a slightly briny and nutty flavor. Perfectly cooked penne pasta ties all the ingredients together, creating a harmonious and satisfying meal.
Additional recipes included in the article offer variations on this classic combination:
- **Pesto and Chicken Penne with Sun-Dried Tomatoes**: This recipe adds grilled chicken and sun-dried tomatoes to the mix for a protein-packed and flavorful dish.
- **Pesto Shrimp and Zucchini Pasta**: A lighter and healthier option, this recipe combines succulent shrimp, sautéed zucchini, and pesto for a delightful summer meal.
- **Artichoke and Arugula Pesto Penne**: For a more peppery and earthy flavor, this recipe swaps out basil for arugula in the pesto and adds roasted artichoke hearts for a crispy texture.
- **Vegan Pesto and Roasted Vegetable Penne**: A plant-based alternative, this recipe uses a vegan pesto made from spinach, walnuts, and nutritional yeast, along with roasted vegetables like broccoli, carrots, and zucchini.
With its vibrant flavors and versatile variations, this collection of pesto and penne recipes offers a delightful culinary experience for any occasion.
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
PESTO AND PENNE WITH TOMATOES AND ARTICHOKE HEARTS
An easy week-day pasta dish that will make your family think you cooked all day.
Provided by Daily Inspiration S
Categories Pasta
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat 3 tbsp. reserved oil/marinade from artichoke hearts in a heavy pot over medium high heat. Add onion and garlic and cook until tender.
- 2. Add tomatoes with juice, drained artichoke hearts and simmer until the sauce thickens slightly.
- 3. Add pesto and simmer 1 minute. Mix in cooked pasta and 1/3 cup parmesan cheese. Season with salt and pepper.
- 4. Transfer to a large bowl, garnish with fresh basil leaves and additional parmesan cheese.
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
- Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts
PESTO CHICKEN PENNE
A convenient pesto sauce mix provides the pleasant basil flavor in this simple chicken and pasta combination from Beth Martin Sine of Faulkner, Maryland. This entree requires little effort, yet seems elegant.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk the pesto mix, milk and oil. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add chicken; heat through. Drain pasta. Add to the sauce and toss to coat. Sprinkle with cheese.
Nutrition Facts :
ARTICHOKE AND SUN-DRIED TOMATO CHICKEN
Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.
Provided by LMB27
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
- Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g
PENNE WITH CHICKEN AND PESTO
I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Provided by MARYSTEVE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g
Tips:
- Use fresh ingredients whenever possible. This will give your pesto and penne dish the best flavor.
- Don't overcook the pasta. Cook it until it is al dente, or slightly firm to the bite.
- Make the pesto ahead of time. It will keep in the refrigerator for up to 3 days.
- Add the pesto to the pasta just before serving. This will prevent the pesto from getting too oily.
- Serve the pasta with a sprinkle of Parmesan cheese and a drizzle of olive oil.
Conclusion:
Pesto and penne with tomatoes and artichoke hearts is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover pesto. With its fresh, flavorful ingredients and simple preparation, this dish is sure to please everyone at the table.
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