Penne with Artichokes & Marinated Tomatoes
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
artichoke hearts
|
*
|
| 5 | each |
garlic cloves
minced |
|
| 2 | ounces |
tomatoes
dried |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¾ | cup |
bread crumbs
|
|
| 1 | tablespoon |
garlic
chopped |
|
| 12 | ounces |
pasta, penne
cooked, drained |
|
| 1 | tablespoon |
romano cheese
grated |
*
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
artichoke hearts
|
*
|
| 5 | each |
garlic cloves
minced |
|
| 57.8 | ml/g |
tomatoes
dried |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 177 | ml |
bread crumbs
|
|
| 15 | ml |
garlic
chopped |
|
| 346.8 | ml/g |
pasta, penne
cooked, drained |
|
| 15 | ml |
romano cheese
grated |
*
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
Directions
Drain the artichokes and reserve the liquid.
Add enough water to make 1 cup liquid.
Cut the artichokes in quarters.
Cook and stir the 5 cloves minced garlic into 1½ tablespoons oil in a large skillet over medium-high heat until golden.
Reduce the heat to low.
Add artichokes and tomatoes; simmer 1 minute.
Stir in artichoke liquid, lemon juice, pepper flakes, parsley, salt, and pepper.
Simmer 5 minutes. Meanwhile in a separate sauté pan, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining ½ tablespoon oil.
Pour artichoke sauce over penne in large bowl; toss gently to coat.
Sprinkle with bread crumb mixture and cheese.
