Pesto And Penne With Tomatoes And Artichoke Hearts Recipes

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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 CHICKEN, ARTICHOKES, AND PESTO CREAM



Penne With Chicken, Artichokes, and Pesto Cream image

Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces penne pasta
1 tablespoon olive oil
12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
14 ounces artichoke hearts, drained and halved
14 ounces diced tomatoes, drained
1 cup heavy cream
1/2 cup pesto sauce
1/4 cup parmesan cheese
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
  • Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9

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.

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