Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 This actually sounds really good! I am going to make it for myself one nite this week! , " Pat " <drpatsant wrote: > > > Lunch today - can be seen at http://beanvegan.blogspot.com - > > PENNE WITH ARTICHOKE HEARTS > > For 2 persons. > > 120 g. wholewheat penne, cooked according to package instructions > 1/4 cup sundried tomatoes, rehydrated (in hot water for 1/2 hour, soaking liquid retained) > 1 small onion, chopped > 3 cloves garlic, minced > 1 large plum tomato, roughly chopped > 1 tsp dried basil > 1/4 tsp crushed chilies, or to taste > 1 red bell pepper (half to be sliced very thinly, half to be blended - see below) > 2 or 3 canned artichoke hearts, drained and quartered > > Put a large skillet over medium-high heat with a little water to ÔsauteÕ the onion until > translucent. (Okay, if you don't cook fat free, by all means use a little olive oil for the > saute-ing part of the recipe!) Add the garlic and stir well for a minute or two and then the > chopped tomato, basil and chilies. Add the sundried tomatoes, chopped, but save the > liquid for cooking as needed. Cook on medium heat until the fresh tomatoes have broken > down.You may need to add a little water or liquid from the sundried tomatoes. > > Slice half of your red bell pepper very thinly and set aside until the tomato mixture is > almost cooked. > > Chop the remainder of the bell pepper and add a little water to liquify in a blender. > > When your penne is almost cooked and the tomato mix is almost ready, add the finely > sliced red bell pepper to the tomato mix and stir well, raising the heat a little if necessary > to slightly soften the bell pepper. Then add the artichoke hearts and the liquified red bell > pepper from your blender jar and heat through. > > Taste for seasoning. We cook salt free, but you might want to add some. > > Drain your penne and add to the skillet, stirring to mix well and to coat the penne in all > those lovely juices. > > Serve on plates or in pasta bowls (with a little sprinkle of any ÔcheezyÕ topping you like). > > NOTE: If you like only a little pasta, because of the worry about carbs, then you might want > to accompany this with a nice fresh salad to help to fill out your plate. > > Love, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 You sound surprised that the recipe sounds good! :-) Many vegetarain recipes are quite delicious! Pat usually posts some pretty yummy stuff.. Cindi Tasia <buttrflykissez9 wrote: This actually sounds really good! I am going to make it for myself one nite this week! . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 > Pat usually posts some pretty yummy stuff.. Waddayamean 'usually' - hey, watch that!!! LOL Hugs, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 Of course I meant " always " ! Cindi Pat <drpatsant wrote: > Pat usually posts some pretty yummy stuff.. Waddayamean 'usually' - hey, watch that!!! LOL Hugs, Pat . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2008 Report Share Posted February 25, 2008 Penne with Artichoke Hearts 9 ounces artichoke hearts, cooked 8 ounces fresh spinach, washed 1 pound penne, cooked al dente 1 onion, thinly sliced 2 cloves garlic, minced 3/4 teaspoon oregano salt and pepper, to taste 3/8 cup dry white wine 3 tablespoons lemon juice 3/4 cup lowfat ricotta cheese 1 tablespoon lemon zest, grated Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set aside. While pasta is cooking, saute onion and garlic in water until soft. Add oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine, lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer, stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest just before serving. Makes 4 servings. Nutrition Facts: Amount Per Serving: Calories 477 - Calories from Fat 62 Percent Total Calories Fat 13%, Protein 19%, Carbohydrate 65% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 97mg, Sodium 456mg, Total Carbohydrate 78g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 4188 units, Vitamin C 30 units, Calcium 0 units, Iron 6 units Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 Thanks for the recipe Anna! It makes me hungry just reading it. I'll have to try it this weekend. RaChell , " Anna Welander " <anna.welander.0230 wrote: > > Penne with Artichoke Hearts > > > > 9 ounces artichoke hearts, cooked > > 8 ounces fresh spinach, washed > > 1 pound penne, cooked al dente > > 1 onion, thinly sliced > > 2 cloves garlic, minced > > 3/4 teaspoon oregano > > salt and pepper, to taste > > 3/8 cup dry white wine > > 3 tablespoons lemon juice > > 3/4 cup lowfat ricotta cheese > > 1 tablespoon lemon zest, grated > > > > Slice about 2/3 of artichokes into small wedges; chop remainder into paste. > Set aside. While pasta is cooking, > > saute onion and garlic in water until soft. Add oregano, salt and > fresh-ground pepper. Reduce heat to low and > > stir in wine, lemon juice, spinach leaves (if desired) and reserved > artichokes. Simmer, stirring, until spinach is > > wilted and all is heated through (1-3 minutes). Stir in ricotta. Drain pasta > and add to sauce; remove from heat > > and add lemon zest just before serving. Makes 4 servings. > > > > Nutrition Facts: > > Amount Per Serving: Calories 477 - Calories from Fat 62 > > Percent Total Calories Fat 13%, Protein 19%, Carbohydrate 65% > > Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, > Cholesterol 97mg, Sodium 456mg, > > Total Carbohydrate 78g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A > 4188 units, Vitamin C 30 units, > > Calcium 0 units, Iron 6 units > Quote Link to comment Share on other sites More sharing options...
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