Recipe: Penne & Artichokes

I made this last night and it was a huge hit. Typically when I make pasta, I’m always tempted to add cream or butter or something to make it a bit tastier. But this totally delivered on the taste factor. I did add chicken (at Ro’s request). There was plenty for three servings last night as well as lots of leftovers.
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
I took a few pictures as I cooked. Here’s my taste-tester

The sauce
The noodles

The finished product


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Yummy Spring Pasta

Spring Pasta

I saw this recipe on 101 Cookbooks and immediately decided to make it last night. I changed a few things and it turned out so yummy/easy!

Spring Pasta Recipe

I used angel hair but thin, egg noodles, spaghetti, or fettuccine would all work as well.

8 ounces / 225 g cooked, leftover pasta
3 eggs
fine grain sea salt
1 tablespoon olive oil
2 tablespoons unsalted butter

3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens, or green beans, or spinach – anything quick cooking and fresh

chopped avocado
chopped herbs

Optional: 1 tablespoon cream, Parmesan cheese, Breadcrumbs

Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.

In a small bowl crack the eggs and beat them really well with a pinch of salt.

In a big skillet melt the oil and butter over medium high heat. If you’re using a vegetable that might take longer to cook than others, add those to the pan – for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking – in this case pea greens, but chopped greens would go in at this point if you’re using those. Stir, and cook just until tender – a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.

Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs (optional – stir in cream, pasta water). Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado (optional – top with breadcrumbs and parmesan cheese).

Serves 3.

Prep time: 5 min – Cook time: 5 min

Here’s how mine turned out: