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Penne with Artichoke Sauce

March/April 1994

Your rating: None Average: 3.7 (3 votes)

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


Penne with Artichoke Sauce Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 4 large artichokes, trimmed
  • 1 cup water, divided
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried oregano
  • Salt & freshly ground pepper, to taste
  • 12 ounces whole-wheat penne, mostaccioli or rigatoni

Preparation

  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 3/4 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 1/3 of the artichoke mixture to a blender or food processor, add the remaining 1/4 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

Per serving: 286 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 56 g carbohydrates; 0 g added sugars; 10 g protein; 11 g fiber; 167 mg sodium; 449 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Folate (18% dv), Magnesium (17% dv), Fiber (49% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1/2 fat


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Recipe Categories

Season
Fall
Spring
Summer
Ethnic/Regional
Italian
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
March/April 1994

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