Monday, April 4, 2011

A Springtime Pasta


This vegetarian pasta dish is quick, easy and delicious! It has a light, fresh quality to it that's ideal for spring suppers.

Penne with Tomatoes, Pesto and Artichokes

Ingredients:
1 6- to 7-ounce jar marinated artichoke hearts, drained and 3 tablespoons of the oil reserved
1 large onion, chopped
3 large garlic cloves, chopped
28-ounce can good-quality diced tomatoes in juice
1/2 cup prepared pesto
1 pound penne pasta, freshly cooked
1/4 cup grated Parmesan cheese, plus more for serving

Directions:
1) Heat 3 tablespoons oil reserved from artichokes in a heavy large pot over medium heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. 

2) Add tomatoes with their juice and the artichokes. Simmer sauce until thickened slightly, about 8 minutes. Stir in pesto and simmer 1 minute longer. Mix in pasta and 1/4 cup Parmesan cheese. Season with salt and pepper. Serve with additional Parmesan.

4 comments:

  1. Love artichokes, love pesto, love pasta. What's not to love? And it's easy!

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  2. Hi Claudia - just found your blog. Turns out we have a lot of the same interests, so I'll be back to catch up on some more of your older posts! karin

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  3. Claudia, I am going to try this on Saturday evening, substituting the canned tomatoes with fresh grape/cherry tomatoes. I think this dish would be good got or cold!

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  4. This looks like the perfect spring.summer dish to me. Looks like it could be served hot or room temp. too. Also love the lemon cake recipe - yum!

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