Penne with Artichoke Sauce

Penne with Artichoke Sauce

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From: EatingWell Magazine, March/April 1994

Fresh artichokes, some white wine, a touch of garlic and pasta make a straightforward, delicious combination.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 4 large artichokes, trimmed
  • 1 cup water, divided
  • ½ cup dry white wine
  • ¼ teaspoon dried oregano
  • Salt & freshly ground pepper, to taste
  • 12 ounces whole-wheat penne, mostaccioli or rigatoni


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  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until limp and translucent, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
  2. Cut the trimmed artichokes lengthwise into thin wedges and add to the pan along with ¾ cup water. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until the artichokes are tender, about 10 minutes. Increase heat to high, add wine and oregano; cook, stirring, for 30 seconds. Remove from the heat.
  3. Transfer about ⅓ of the artichoke mixture to a blender or food processor, add the remaining ¼ cup water and puree until smooth. Return the puree to the pan containing the remaining artichoke mixture. Season with salt and pepper.
  4. Meanwhile, cook pasta in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and add to the artichoke sauce. Toss well and serve.

Nutrition information

  • Per serving: 288 calories; 3 g fat(1 g sat); 11 g fiber; 55 g carbohydrates; 12 g protein; 85 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 21 IU vitamin A; 14 mg vitamin C; 80 mg calcium; 3 mg iron; 206 mg sodium; 512 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, ½ fat

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