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How To make Lynn's Tomato/Artichoke Pesto Pasta Sauce
1 cn Chopped artichokes, plus
-liquid 2 3 large garden-fresh
-tomatoes, chopped 4 5 cloves garlic, crushed
1 lg Onion, chopped
2 tb Flour, dissolved in 1 c cold
-water -skim milk to taste -splash balsamic vinegar -lots of fresh basil, -chopped (1/2 cup, -chopped) -spinach noodles, cooked and -drained Saute onion in vinegar. Add can of artichokes and liquid. Make sure the pieces are bite-sized. Add flour and stir while cooking for approxiately 5 minutes. Skim milk can be added to thin mixture. Add the chopped tomatoes, and basil and cook for another 10-15 minutes. Serve over spinach noodles. jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
How To make Lynn's Tomato/Artichoke Pesto Pasta Sauce's Videos
Neopolitan Artichoke Penne Pasta - Wicked Good Eats
Neopolitan Artichoke Penne Pasta - Wicked Good Eats
Hot Artichoke and Sun Dried Tomato Dip & Homemade Crispy Bread Chips
This is a traditional appitizer, great for the holidays!
Recipe:
1/2 cup sun dried Tomato
14 oz. artichoke heart
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup parmesan cheese
2 cups Swiss cheese
1 TBs. garlic
1/4 tsp. cayenne optional
bread recipe:
1 loaf bread Heard crust artian style
Olive oil
parnesian cheese
garlic clove to rub on bread
The Easiest Appetizer: Green Olive Tapenade Dip. Ready in 5 minutes!
This Green Olive Tapenade dip recipe is a super tasty combination of green olives, capers, anchovy, parsley, garlic and lemon. It is the EASIEST appetizer with olives ever! Pulse all the ingredients in a food processor, garnish as you like and serve. Ready in 5 minutes!
If you love easy appetizer recipes with olives, you should give this green olive tapenade a try!
#tapenade #easyrecipes #appetizer
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Ingredients:
1 and ½ cup green olives (we use 1 cup Castelvetrano and ½ cup pitted green olives)
2 tablespoons capers, drained
2 tablespoons parsley, chopped
1 clove garlic, chopped
1 anchovy fillet
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice¼ teaspoon salt
Optional topping:
Pine nuts (roasted or unroasted)
Parsley
Black pepper
Lemon zest
Extra virgin olive oil
FULL RECIPE ►
If you make this recipe, tag us over on Instagram at @give_recipe
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Red Lentil Dip:
Fava Bean Dip:
Sun-Dried Tomato Sauce:
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How to cook Spaghetti with Shrimp and Artichoke Pesto
How to make another quick and easy recipe from a restaurant trade journal. You can prepare the shrimp and pesto in about the same time as it takes to heat the water and cook the spaghetti.
See the full recipe on my web site at:
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Goat Cheese & Sun-dried Tomato Pasta and Capresse Stuffed Portobello
Goat Cheese & Sun-dried Tomato Pasta:
Serves 4-6
Pasta
•450 gr. dried pasta Rigatoni or Penne
•2 lt. water for cooking the pasta
•1 tbs. salt
•1 tbs. oil
Sauce
•2 tbs.olive oil
•3 minced garlic cloves
•1 tsp. red chilli flakes (optional)
•1 cup chopped sun-dried tomatoes
•1 pkg. frozen artichoke hearts
•1 tbsp. dried or fresh oregano
•1/4 cup chopped Kalamata olives
•1/4 cup heavy cream
•salt & pepper to taste
•150 gr. goat cheese
Capresse Stuffed Portobello:
•1/4 cup olive oil
•1minced garlic clove
•2 tbs. any store bought pesto
•salt & pepper to taste
•4-6 large Portobello mushrooms
•1 1/2 cups fresh Mozzarella or bocconcini
•1 cup halved cherry tomatoes
•10 fresh basil leaves
•2 tbsp balsamic glaze for Garnish
Chef Becky's Sun-dried Tomato Penne Pasta Salad
In this episode, I show how to make my own version of pasta salad with a warm parmesan cheese, garlic, and sun-dried tomato sauce. Visit my website, chefbecky.com for this and other quick and delicious recipes!