"Penne Pasta With Artichokes And Sun Dried Tomatoes"
A flavorful penne pasta dish featuring artichokes, sun-dried tomatoes, and a creamy sauce, perfect for a Mediterranean-inspired, satisfying vegetarian meal.
Ingredients
- 1/2 lb. semolina penne pasta ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/8 cup olive oil ⓘ
- 3 large cloves garlic, chopped ⓘ
- 1/4 lb. sun dried tomatoes in oil ⓘ
- 1/2 cup mushrooms, quartered ⓘ
- 2 tsp. chopped fresh parsley
- 1 tsp. chopped basil ⓘ
- 4 artichoke hearts, quartered
- 1/4 cup diced tomatoes ⓘ
- 3 tsp. sherry
- 3 tsp. Chablis ⓘ
- 1 cup heavy cream ⓘ
- 1/4 cup grated Romano cheese ⓘ
Instructions
- Saute garlic in olive oil in a large saute pan until it becomes light gold in color.
- Add mushrooms and sun dried tomatoes to the pan and saute until mushrooms become tender.
- Add diced tomatoes, chopped parsley, chopped basil, sherry, and Chablis to the pan and cook uncovered until the liquid is reduced by half.
- Meanwhile, cook the penne pasta in salted boiling water until al dente, then drain.
- Stir the heavy cream and grated Romano cheese into the sauce, cook until warmed through.
- Combine the cooked pasta with the sauce, toss well, and serve hot.
Tips & Substitutions
For a creamier sauce, consider adding more heavy cream or a splash of pasta water to achieve the desired consistency. If you don't have sun dried tomatoes in oil, you can use dry ones rehydrated in warm water or broth. Fresh artichokes can be substituted with canned or frozen artichokes for convenience. Explore Mediterranean recipes for additional flavor combinations.
Serving Suggestions
Serve this dish hot, garnished with extra grated Romano cheese and a sprinkle of fresh parsley. It pairs beautifully with a crisp salad, such as Tomato And Red Onion Salad With Goat Cheese, or a side of garlic bread for a complete meal. A glass of Chablis complements the flavors wonderfully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in a pan over low heat, adding a splash of cream or water to restore the sauce’s creaminess. Avoid reheating in the microwave as it can overcook the pasta and alter the sauce texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Penne Pasta With Artichokes And Sun Dried Tomatoes" contains roughly 880 calories, with 10g protein, 16g carbohydrates, and 89g fat. It is an excellent source of iron (57% of the Daily Value), vitamin C (48% of the Daily Value), and vitamin D (43% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2038mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, this recipe is inherently vegetarian. Just ensure that the sun dried tomatoes and any other ingredients you use are free from animal products. You can also add more vegetables like spinach or bell peppers for added nutrition.
How can I make this dish lighter?
To lighten up the recipe, substitute heavy cream with half-and-half or a plant-based cream alternative. Reducing the amount of cheese or using a lower-fat cheese can also help maintain flavor while cutting calories.
What other proteins can I add to this dish?
You can enhance this dish by adding grilled chicken, shrimp, or even sautéed tofu for a vegetarian option. These proteins will add more substance and complement the flavors of the artichokes and sun dried tomatoes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).