Time 20m Yield Four servings Number Of Ingredients 7 Steps:
Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper. Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Cook the pasta while making the sauce. Gently heat a large saute pan over medium heat for about 1 minute. add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes. Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes. Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes. After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken. Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then. Add the final TB of olive oil after you’ve turned off the heat and stir it inches. Serve over Penne sprinkled with the Romano.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Cook the pasta in boiling salted water according to the package directions. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside. Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time. Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper. Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.
Yield Serves 4 Number Of Ingredients 8 Steps:
Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.
Time 1h Yield 4 servings Number Of Ingredients 9 Steps:
Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice. Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice. Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry. Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick. Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper. Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese.
Time 20m Yield 6 Number Of Ingredients 8 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 a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.
More about “penne with tomatoes artichokes and mushrooms recipes”
Yield 2 Generous Servings Number Of Ingredients 8 Steps:
Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
