Penne With Artichokes
A flavorful pasta dish featuring tender artichokes, sun-dried tomatoes, garlic, and a crispy breadcrumb topping, perfect for a hearty vegetarian meal or entertaining guests.
Ingredients
- 10 oz. frozen artichokes ⓘ
- 1 1/4 cups water ⓘ
- 2 tablespoons lemon juice ⓘ
- 5 cloves garlic, minced ⓘ
- 2 tablespoons olive oil, divided ⓘ
- 2 oz. sun-dried tomatoes in oil, drained ⓘ
- 2 small dried hot red peppers, crushed ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 3/4 cup fresh bread crumbs ⓘ
- 1 tablespoon chopped garlic ⓘ
- 12 oz. penne pasta, cooked and drained ⓘ
Instructions
- Cook artichokes in water and lemon juice until tender.
- Cool and cut into quarters. Reserve the cooking liquid.
- Cook and stir 5 minced garlic cloves in 1 1/2 teaspoons of olive oil until golden.
- Reduce heat to low; add artichokes and drained sun-dried tomatoes and simmer for 1 minute.
- Stir in the reserved artichoke liquid, crushed red peppers, chopped parsley, salt, and pepper.
- Simmer for 5 minutes.
- Cook and stir bread crumbs and 1 tablespoon of garlic in 1/2 tablespoon of olive oil until golden.
- In a large bowl, pour the artichoke sauce over the cooked and drained penne.
- Toss to coat the pasta evenly.
- Sprinkle with the prepared bread crumb mixture and grated cheese before serving.
Nutrition & Diet Analysis (per serving)
701
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Wheat/Gluten
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).
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).