★★ Italian Food - Artichoke Hearts Cream Spaghetti
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This is super fast n tasty, Artichoke hearts, garlic, onions, black olives, tarragon (or basil, oregano, parsley, marjoram) and cream. Its that simple. Penne or any pasta also works a treat.
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill
Recipe Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts
Recipe - Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts
INGREDIENTS:
●1 (12 ounce) package uncooked penne pasta
●2 tablespoons olive oil
●2 cups cooked, shredded chicken
●salt and black pepper to taste
●1 pinch garlic salt, or to taste
●2 tablespoons minced garlic
●1 small onion, diced
●1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
●3 ounces chopped sun-dried tomatoes (not oil-packed)
●2/3 cup reduced-sodium beef broth
●1 (14 ounce) can artichoke hearts, drained and quartered
●2 tablespoons butter
●1 tablespoon grated Parmesan cheese
Penne with Shrimp and Artichokes
This is an original recipe and one I make at least once a month. I'm a shrimp lover, and this dish delivers big time in that department! The basic recipe is easy to modify with whatever veggies are on hand, so it never gets boring. The sauce is very buttery, infused with shrimp and garlic flavor for a delicate, satisfying flavor. Adding a dollop of creamy ricotta cheese balances out the oiliness of the sauce, and the abundance of shrimp just makes everyone smile!
Penne with Shrimp & Artichokes Recipe:
Ingredients:
1.5 lbs extra large or jumbo shrimp, peeled, deveined, tails removed
1 14-oz can baby artichoke hearts, drained, halved (I used Vigo brand)
1 lb penne pasta (I used penne rigate, which is textured to hold more sauce)
2 cloves fresh garlic, coarsely chopped
1/2 cup onion, chopped
1/2 cup shredded carrots, chopped
1/2 cup red bell pepper, chopped
1 stick unsalted butter
2 TBS extra virgin olive oil
Juice of 1 fresh lemon
Salt, pepper
Garlic powder
Instructions:
Marinate shrimp in the juice of 1/2 a fresh lemon, salt, pepper and about 1/2 tsp of garlic powder.
Boil water for pasta in a 4 quart pot and melt 1/2 stick of butter in a large pan.
Drain marinade after 15 minutes and add shrimp to the butter, cooking gently over medium heat. Turn shrimp after a little more than a minute and cook for another minute to minute and a half. Remove from pan and set aside.
While pasta is cooking, add remaining 1/2 stick of butter and about 2 TBS extra virgin olive oil to the saute pan. Allow to bubble gently to reduce.
Add garlic and stir for about 30 seconds.
Add fresh vegetables and saute for about 5 minutes, until tender.
Add artichokes and combine well.
Add shrimp back to the pan and combine well. Finish with kosher salt, fresh ground pepper, and the juice of the remaining 1/2 lemon. Remove from heat.
Drain pasta and portion into bowls. Top with shrimp mixture. Garnish with a dollop of ricotta cheese or top with fresh grated Parmesan cheese (or both, if you like).
Serves 4.
For another adventurous pasta recipe, watch this video:
Music Credit:
Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Artichoke Pasta Bake (Easy Pasta Idea)
Get the Recipe:
⭐️ This artichoke pasta bake is a creamy oven-baked pasta recipe that is easy to make and excellent as a family dinner. We make it with jarred artichoke hearts and frozen peas blended into a creamy and delicious artichoke sauce that coats every single piece of pasta.
⭐️ Ingredients
1 pound rigatoni or other short pasta
3 tablespoons extra virgin olive oil
4 cloves garlic
19 ounces jarred artichokes hearts
1½ cups frozen peas
½ lemon
1 cup water
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta (we use dairy-free ricotta)
1 cup parmesan (we use dairy-free parmesan)
1 cup mozzarella (we use dairy-free cheese)
Metric:
500 grams rigatoni or other short pasta
3 tablespoons extra virgin olive oil
4 cloves garlic
550 grams jarred artichokes hearts
250 grams frozen peas
½ lemon
250 grams water
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta (sub dairy-free ricotta)
100 grams parmesan (sub dairy-free parmesan)
125 grams mozzarella (sub dairy-free cheese)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
PENNE PASTA WITH BROCCOLI AND ARTICHOKE HEARTS
GOOD WAY TO FEED YOUR FAMILY USING LEFTOVERS CREATIVELY.
cooking penne pasta, sauteed chicken breast, broccoli. we will add in the garlic oil we made in previous episodes AND BLACK OLIVES WITH ARTICHOKE HEARTS