Lemon Pepper Fettuccini With Artichokes And Sun Dried Tomatoes Recipes

LEMON-PEPPER FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
• Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
• Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

FETTUCCINE WITH ARTICHOKES

Steps:

• Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
• While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

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.

PASTA WITH TUNA, SUN-DRIED TOMATOES, ARTICHOKE HEARTS, LEMON, AND WHITE WINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
• Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
• Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

FETTUCCINE WITH ARTICHOKES, SUN-DRIED TOMATOES AND WALNUTS

Steps:

• Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives.
• Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve.

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

Steps:

• In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
• To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

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

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.