Penne Rigate Pasta With Baby Artichokes Recipe

ingredients

10 ounces baby artichokes
6 ounces dried penne rigate pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1/2 cup chicken stock or vegetable stock
2 teaspoons chopped fresh oregano
2 teaspoons grated lemon zest
1/3 cup thinly sliced scallions
2 cups washed, stemmed, drained and thinly sliced spinach
salt and freshly ground black pepper, to taste
3 tablespoons freshly grated Asiago cheese

directions

Trim the stems and remove the bruised outer leaves from the baby artichokes.

In a medium-size saucepan of boiling salted water, blanch the artichokes over medium heat just until tender, about 6 minutes. Cut the artichokes in half lengthwise. Set aside.

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 12 minutes. Drain in a colander, transfer to a warm bowl, toss with 1 tablespoon olive oil and set aside.

In a 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the artichokes and garlic, and saute until lightly golden, about 3 minutes. Add the chicken or vegetable stock, oregano, lemon zest, scallions and spinach, and cook for 3 minutes.

Transfer the skillet mixture into the bowl of warm pasta, add salt, pepper and Asiago, toss until mixed and serve.

nutrition data

262 calories, 9 grams fat, 37 grams carbohydrates, 8 grams protein per serving.

reviews & comments

Onion Soup Mix Saves The Day

Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

17 AMAZING Ways To Cook With Jack Daniel's Whiskey

This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.