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skillet chicken souvlaki, naan, cucumber tomato salad
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Wednesday, April 6, 2011

Recipe Swap: Spicy Artichoke & Sun Dried Tomato Pasta

Spicy Artichoke and Sundried Tomato PastaThe selection for this recipe swap was pasta. I would have never made this dish had it not been for the swap, but I am so glad I did. The original dish was vegetarian, but I did substitute chicken broth for vegetable. It is what I had on hand and it worked just fine for us. The dish was so delicious. I was not able to find whole wheat Campanelle pasta, so I used the regular. Miss F loved her spicy "macaroni."  I used a yellow bell pepper because they looked so much better at the store, it was a great swap since the bell pepper was my favorite part.  I also used ricotta salata, but I am not sure it added much.  If I made it again, I would omit the cheese.
Spicy Artichoke & Sun Dried Tomato Pasta

1 box whole wheat campanelle or bow tie pasta (I used regular campanelle)
¼ cup white wine (I used 1/2 cup)
½ cup veggie stock (I used chicken broth)
½ tsp red pepper flakes
1 can baby artichokes, cut into quarters
¼ cup olive oil packed sun dried tomatoes (I used 1/2 cup)
1 tbsp olive oil (recommended: olive oil from sun dried tomatoes)
½ cup garbanzo beans (I omitted)
1 red bell pepper, diced (I used yellow)
½ onion, diced
1 clove minced garlic
2 tbsp fresh oregano
2 tbsp fresh thyme or basil (I change this depending on the cheese I am using; thyme with feta and basil with ricotta silata)
2 tbsp fresh parsley
½ cup crumbled ricotta silata or mild feta
salt & pepper to taste

Boil pasta in salted water to al dente as specified on package. (Once cooked reserve ½ cup of pasta water and set aside.)

In a large sauté pan; sauté onion and bell pepper in olive oil (preferably from the sun dried tomatoes) until translucent. Add the garlic and red pepper flakes, sauté 1 minute. Then add the garbanzo beans, sun dried tomatoes, artichokes, fresh oregano, thyme or basil and white wine; bring to a simmer, cook off alcohol (about 2 minutes) then stir in veggie stock and let simmer 15 minutes.

Stir in pasta and cook 2 minutes then add crumbled ricotta silata or feta. Add pasta water if sauce needs to be thinned out.

This pasta is great as leftovers and gets better as it sits. Can be served hot or warm. (There were no instructions how to use the parsley, so I sprinkled it on top)
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1 comment:

Kathlyn said...

Thanks for sharing your recipe and your tips as well, great help for me as a newbie in the kitchen, just starting ang enjoying cooking.

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