pasta: penne with artichoke

[Guest guest]

I did try this one. I added a little spinach for color. It seemed bland to us

I tried a little baco garnish on one helping but it didn't help much.

 

 

* Exported from MasterCook *

 

Penne with Artichokes and Feta

 

Recipe By :Abigail Johnson Dodge

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces dried penne rigate -- (about 3 cups)

Coarse salt -- as needed

1 small red onion -- thinly sliced

9 ounces frozen quartered artichoke hearts -- thaw, drain, halve

1 cup defatted low-sodium chicken broth

1/3 cup pitted kalamata olives -- roughly chopped

1 roasted red bell pepper -- roughly chopped

4 ounces crumbled feta cheese

Freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

 

Bring a large pot of water to a full boil and add the pasta and 1 Tbs. coarse

salt. Cook until just tender, about 10 minutes. Drain and reserve.

 

While the pasta is cooking, heat a large skillet over medium-low heat. Spray the

pan and add a little olive oil. Add sliced onion and cook over medium heat,

stirring often, until wilted, about 3 minutes. Add the artichokes and cook,

stirring occasionally, until the vegetables are tender and lightly browned on

the edges, about another 4 minutes. Pour in the broth. Increase the heat to high

and bring to a boil, scraping up all the browned bits in the pan. Boil for 30

seconds to reduce the liquid slightly. Reduce the heat to medium and add the

drained pasta, olives, and red pepper. Toss until well blended and warmed.

Remove the pan from the heat.

 

Add the crumbled feta and salt and pepper, to taste and give the pasta a few

stirs. Cover and set aside, stirring occasionally, until the cheese melts a bit

(but not completely) and the pasta is coated in creamy,clingy sauce, about 2

minutes. Taste and adjust the seasonings. Serve immediately with chopped

parsley.

 

Source:

" Fine Cooking 2002 Feb/Mar "

 

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Per Serving (excluding unknown items): 475 Calories; 15g Fat (28.2% calories

from fat); 22g Protein; 64g Carbohydrate; 7g Dietary Fiber; 36mg Cholesterol;

792mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable;

0 Fruit; 2 1/2 Fat.

 

NOTES : The original used some bacon for flavor.

 

Nutr. Assoc. : 312 0 0 0 900955 0 4282 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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