4.1.10

Tuesday : Penne with artichokes


Something easy, fast and always good the next day too!

A 12 oz. box of rice penne pasta, cooked as directions require. Of course you can use any penne pasta, but I love rice penne.

In a large frying pan heat up:

1/3 cup virgin olive oil
Stir in:
4 crushed cloves of garlic (it's a lot, but it's good)

Stir in and cook until almost caramelized:
2 thinly sliced onions - you can use sweet onions or standard yellows, but the sweet are a little nicer

Add these, thinly sliced:
1 pound of mushrooms (baby portabello or white)
cook until browned around the edges

Finally add and heat through:
1/2 cup chopped fresh basil
1 cup quartered artichoke hearts

Add any additional olive oil as needed -- then toss in the penne pasta, sea salt to taste and lots of fresh ground pepper and heat through.

Serve with some freshly grated parmesan cheese - if you wish and some green ripe olives. It's a hit.

6 comments:

  1. This looks heavenly! And like Weds night dinner! :)

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  2. I'm happy we actually have a can of artichoke hearts right now! When we finish our soup, i want to make this.

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  3. Ooh, first of all, I love that this is vegan.

    Most importantly, though, is that this might get me over my artichoke fear. Everyone raves about them, but the one time that I gave artichokes a taste, they must have been pickled (in a salad), which scared me away.

    Thanks for the lovely recipe and the new blog to read. :)

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  4. Yum looks lovely! Congrats on the new blog!

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  5. What a perfect way to keep your communication open with your daughter whilst she's away.
    AND fabulous food...I'm adding you to my food blog list....
    YUM.
    CHar

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