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Whole-Wheat Penne with Artichoke Red Pep




Source of Recipe


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Recipe Introduction


Be sure to use canned artichoke hearts that are packed in water rather than oil. Rinsing canned artichoke hearts before putting them in the food processor freshens up their flavor and helps to rinse away some of the unwanted sodium that is in the canning solution. Or you can use frozen artichokes after thawing.
Similarly, avoid using roasted red peppers that are packed in oil or are marinated.
Besides making a delicious topping for pasta, the artichoke-red pepper sauce can be used as a spread on sandwiches, as a dip or even as a crostini topping with some tangy goat cheese.
The sauce is served here with whole-wheat penne, though any shape pasta will do.



List of Ingredients






Two 14-ounce cans quartered artichoke hearts, rinsed and drained

12-ounce jar roasted red peppers, drained

2 tablespoons extra-virgin olive oil

4 teaspoons lemon juice

1 teaspoon dried basil

1/8 teaspoon salt

Freshly ground black pepper, to taste

1 pound whole-wheat penne or other small pasta shape

½ cup freshly grated Parmesan cheese (optional)

Directions: Bring a large pot of lightly salted water to a boil. Cook the pasta according to package directions, then drain and return to the pot.

Meanwhile, in a food processor, combine the artichoke hearts, red peppers, olive oil, lemon juice, basil, salt and pepper. Puree until smooth. Set aside until the pasta is cooked.

Add the sauce to the pasta and toss over low heat until heated through. Serve immediately, topped with Parmesan cheese, if desired. Serves 6.


Recipe