Penne With Tomatoes Artichokes And Mushrooms Recipes

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PENNE WITH ARTICHOKES AND MUSHROOMS



Penne With Artichokes And Mushrooms image

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, appetizer, main course, side dish

Time 20m

Yield Four servings

Number Of Ingredients 7

2 tablespoons, plus 2 teaspoons, olive oil
2 large shallots, peeled and minced
4 cups stemmed and quartered shiitake mushrooms
2 13 3/4-ounce cans artichoke hearts, well drained and quartered
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 pound penne

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.

Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams

PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS



Penne With Tomatoes, Artichokes and Mushrooms image

Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.

Provided by Aioli_Queen

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb cooked penne
2 tablespoons olive oil
1 medium vidalia onion, finely chopped
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
1/2 teaspoon dried red pepper flakes
2 cups cremini mushrooms, sliced
1 cup canned chick-peas
1 (28 ounce) can plum tomatoes, broken up
1 (15 ounce) can diced tomatoes
1 (12 ounce) package frozen quartered artichoke hearts
1 1/2 teaspoons kosher salt
1 tablespoon brown sugar
1/3 cup grated pecorino romano cheese (optional)

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.

PENNE WITH CHICKEN AND ARTICHOKES



Penne With Chicken and Artichokes image

You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dry penne pasta
3 tablespoons olive oil
1 tablespoon garlic, chopped
6 boneless skinless chicken breast halves (about 1 1/2 pounds total)
1 cup dry white wine or 1 cup chicken broth
2 (14 ounce) cans artichoke hearts, quartered, drained
1 cup sun-dried tomato packed in oil, jullinne
1 bunch green onion, white and pale green parts only, chopped
1 tablespoon lemon zest
1 cup fresh parmesan cheese, grated plus extra for serving or 1 cup asiago cheese, plus extra for serving
salt & freshly ground black pepper
1/2 cup fresh basil leaf, cut into thin strips

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.

Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5

PENNE WITH TOMATOES, PESTO AND ARTICHOKES



Penne with Tomatoes, Pesto and Artichokes image

Categories     Pasta     Tomato     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Artichoke     Bon Appétit     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 8

1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
1/2 cup purchased pesto
12 ounces penne pasta, freshly cooked
1/3 cup grated Parmesan cheese
Additional grated Parmesan cheese

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.

PENNE WITH MUSHROOMS



Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

MUSHROOM PENNE BAKE



Mushroom Penne Bake image

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. -Sue Aschemeier, Defiance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 tablespoon olive oil
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 jar (24 ounces) marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 748mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS



Florence Fabricant's Penne With Artichokes And Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

6 large artichokes
Juice of 1 lemon
8 ounces shiitake mushrooms
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon fresh rosemary leaves
Salt and freshly ground black pepper
1 pound penne
Freshly grated Parmesan cheese

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.

KEY WEST PENNE



Key West Penne image

A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!

Provided by Traci

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
½ cup pitted kalamata olives

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.

Nutrition Facts : Calories 910.8 calories, Carbohydrate 75.8 g, Cholesterol 260.4 mg, Fat 48.3 g, Fiber 7 g, Protein 49 g, SaturatedFat 22.3 g, Sodium 981.8 mg, Sugar 2.7 g

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE



Penne with Mushrooms and Gorgonzola Cheese image

Provided by Maura Chamberlain

Categories     Garlic     Herb     Mushroom     Pasta     Tomato     Quick & Easy     Blue Cheese     Bon Appétit     Illinois

Yield 2 Generous Servings

Number Of Ingredients 8

1/4 cup olive oil
3 large garlic cloves, chopped
1/2 pound mushrooms, sliced
4 plum tomatoes, chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
3/4 pound penne or other tubular pasta
1/2 cup crumbled Gorgonzola cheese or other blue cheese (about 2 ounces)

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.

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