My F&W
quick save (...)
Penne with Asparagus and Artichokes
© Richard Jung

Penne with Asparagus and Artichokes

  • SERVINGS: 4
  • HEALTHY
  1. 4 teaspoons pine nuts
  2. 1 1/2 pounds asparagus, cut into 1 1/2-inch lengths
  3. 2 teaspoons extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 24 baby artichokes (about 2 pounds), outer leaves discarded, bottoms trimmed, artichokes quartered and rubbed with a lemon half
  6. 1 1/2 cups low-sodium nonfat chicken broth
  7. 3 tablespoons fresh lemon juice
  8. 2 garlic cloves, thinly sliced
  9. 1/2 pound penne
  10. 3/4 cup frozen baby peas, thawed
  11. 1/3 cup freshly grated Parmesan cheese
  12. 3 tablespoons coarsely chopped flat-leaf parsley
  1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450°.
  2. In a bowl, toss the asparagus with 1 teaspoon of olive oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Spread the asparagus on a rimmed baking sheet and roast for 15 minutes, or until browned, shifting the pan every 5 minutes so the asparagus cooks evenly.
  3. Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the artichokes, cut side down, and cook over moderate heat until just golden brown, about 5 minutes. Add the chicken broth, lemon juice and garlic, cover and cook over low heat until the artichokes are just tender, about 8 minutes.
  4. In a large pot of boiling salted water, cook the penne until al dente. Drain the pasta well and return it to the pot. Add the asparagus, artichokes, peas, Parmesan and parsley and toss well. Transfer the pasta to warmed bowls; sprinkle with the toasted pine nuts and serve.
Notes One Serving Calories 368 kcal, Total Fat 8.0 gm, Saturated Fat 2.3 gm, Protein 20 gm, Carbohydrates 56 gm.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.