Creamy Sun Dried Tomatoroasted Red Pepper And Artichoke Pasta Recipes

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CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA



Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta image

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

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onion, diced
3/4 cup sun-dried tomato packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

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.

LEMON PEPPER FETTUCCINI WITH ARTICHOKES AND SUN DRIED TOMATOES



Lemon Pepper Fettuccini with Artichokes and Sun Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 8

1/2 cup artichoke hearts, chopped
3 1/2 tablespoons olive oil
2 tablespoons sun-dried tomatoes
2 tablespoons garlic, crushed
4 tablespoons white wine
11 ounces Florentyna's fresh lemon pepper fettuccini, long cut
1/4 cup pine nuts, roasted
1/2 cup asparagus tips, precooked

Steps:

  • Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.
  • Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.

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