disneygoof
DIS Veteran
- Joined
- Mar 29, 2004
Penne with Artichokes
4 Servings, 5 points each
1 ½ tablespoon olive oil
1 tablespoon finely chopped onion
1 garlic clove finely chopped
One 10 ounce package thawed frozen artichoke hearts, quartered
2 teaspoons parsley
salt and pepper to taste
¼ cup dry white wine
2 tablespoons flour
1 cup chicken broth
2 cups penne (or rotini, rigatoni or mini rigatoni-for triple batch, one box ziti rigati)
2 tablespoons Parmesan cheese
1. Cook Pasta (prep works well if you put 14-16 minute pasta in the boiling water as you begin the process for the sauce)
2. Preheat oven to 425º F. Spray an 8" square baking pan with nonstick cooking spray.
3. In large nonstick skillet, heat oil; add onion and garlic. Sauté, stirring, until onion is translucent, 3 minutes. Add artichoke hearts, parsley, salt, and pepper. Increase heat to medium; sauté, stirring constantly, 3 minutes.
4. Add wine; increase heat to high and cook until wine evaporates. Lower heat to medium; sprinkle in flour. Sauté, stirring, 1 minute. Gradually stir in broth; cook, stirring, until thickened and creamy. Remove from heat.
5. Add cooked pasta and Parmesan to artichoke mixture; toss gently to combine. Transfer to prepared pan; sprinkle top with additional Parmesan. Bake 10-12 minutes; place under broiler to brown top lightly, 1-2 minutes.
For additional color and flavor, add one chopped tomato to sauce with pasta and Parmesan, and bake as directed.
4 Servings, 5 points each
1 ½ tablespoon olive oil
1 tablespoon finely chopped onion
1 garlic clove finely chopped
One 10 ounce package thawed frozen artichoke hearts, quartered
2 teaspoons parsley
salt and pepper to taste
¼ cup dry white wine
2 tablespoons flour
1 cup chicken broth
2 cups penne (or rotini, rigatoni or mini rigatoni-for triple batch, one box ziti rigati)
2 tablespoons Parmesan cheese
1. Cook Pasta (prep works well if you put 14-16 minute pasta in the boiling water as you begin the process for the sauce)
2. Preheat oven to 425º F. Spray an 8" square baking pan with nonstick cooking spray.
3. In large nonstick skillet, heat oil; add onion and garlic. Sauté, stirring, until onion is translucent, 3 minutes. Add artichoke hearts, parsley, salt, and pepper. Increase heat to medium; sauté, stirring constantly, 3 minutes.
4. Add wine; increase heat to high and cook until wine evaporates. Lower heat to medium; sprinkle in flour. Sauté, stirring, 1 minute. Gradually stir in broth; cook, stirring, until thickened and creamy. Remove from heat.
5. Add cooked pasta and Parmesan to artichoke mixture; toss gently to combine. Transfer to prepared pan; sprinkle top with additional Parmesan. Bake 10-12 minutes; place under broiler to brown top lightly, 1-2 minutes.
For additional color and flavor, add one chopped tomato to sauce with pasta and Parmesan, and bake as directed.
