Wednesday, November 25, 2009

Whole Grain Penne with Artichoke-Red Pepper Sauce

1 lb. whole grain pasta (don't try this with regular white or it won't taste right. The whole grain adds a nutty flavor)
2 14 oz. cans quartered artichoke hearts, rinsed and drained (I prefer them packed in water not oil)
12 oz. jar red peppers, drained
2 Tbs. extra virgin olive oil
4 tsp. lemon juice (or 1/2 a fresh lemon)
1 tsp. dried basil
1/8 tsp. salt
dash freshly ground black pepper
Parmesan Cheese (I use about 2 cups, but I like a lot of cheese)

Cook pasta according to package. Meanwhile, in a food processor or blender combine artichokes, red pepper, olive oil, lemon juice, basil, salt, pepper, and 1/4 c parmesan. Drain pasta but do not rinse. Add sauce to the pasta and toss over low heat until heated through. Add lots of parmesan and serve immediately! Served about 6 for dinner. I usually add a side salad, green beans, or broccoli.

Chrissy Parkinson

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