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Creamy Artichoke Pasta

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil - (to 3 tbspns)
2   Shallots - minced
2   Garlic cloves - minced
1/2 cup 118mlVermouth
8   Fresh artichoke hearts - steamed, diced,
  (or 1 12-oz can artichoke hearts,
  Drained, diced)
2 tablespoons 30mlFreshly-squeezed lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlMinced fresh dill
2 teaspoons 10mlFresh thyme
  (or 1/2 tspn dried thyme)
2 tablespoons 30mlSlivered pimento pepper
1 1/2 cups 219g / 7.7ozCottage cheese
1/2 cup 73g / 2.6ozRicotta cheese
1 lb 454g / 16ozPenne - cooked
1/4 cup 36g / 1.3ozGrated asiago, Parmesan, or Romano cheese

Recipe Instructions

Place the oil and shallots in a large frying pan and saute them about 2 minutes. Add the garlic and vermouth and cook another 2 to 3 minutes.

Add the artichoke hearts, lemon juice, salt and pepper, dill, thyme and pimento to the pan and saute an additional 6 to 7 minutes until the liquid has reduced a bit.

Add the cottage cheese and ricotta cheese. Heat through, then pour the mixture over the cooked penne. Sprinkle with the grated asiago cheese.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9198) - from the TV FOOD NETWORK

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