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Name: Penne with Artichokes and Marinated Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3/4 c Bread crumbs; fresh; 2 tb Parsley; fresh chopped; 1 tb Garlic; chopped; 5 Garlic minced; 2 tb Olive oil from mar. tomatoes; 1 tb Romano cheese, grated; 2 tb Lemon juice; 1/4 ts Black pepper; freshly ground; 1/4 ts Salt; 12 oz Penne pasta; cooked, drained; 2 oz Somona marin. dried tomatoes; 1 cn Artichoke hearts (13-15 oz.); 1 ts Red pepper flakes

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INGREDIENTS

3/4 c Bread crumbs; fresh
2 tb Parsley; fresh chopped
1 tb Garlic; chopped
5 Garlic ; minced
2 tb Olive oil from mar. tomatoes
1 tb Romano cheese, grated
2 tb Lemon juice
1/4 ts Black pepper; freshly ground
1/4 ts Salt
FROM JPMD44A
12 oz Penne pasta; cooked, drained
2 oz Somona marin. dried tomatoes
1 cn Artichoke hearts (13-15 oz.)
1 ts Red pepper flakes

Servings

INSTRUCTIONS

Drain the artichokes and reserve the liquid. Add enough water to make 1 cup liquid. Cut the artichokes in quarters. Cook and stir the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large skillet over medium-high heat until golden. Reduce the heat to low. Add artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid, lemon juice, pepper flakes, parsley, salt, and pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese. Source: COOKING WITH MARINATED DRIED TOMATOES

NOTES

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Penne with Artichokes and Marinated Tomatoes

3/4 c Bread crumbs; fresh
2 tb Parsley; fresh chopped
1 tb Garlic; chopped
5 Garlic minced
2 tb Olive oil from mar. tomatoes
1 tb Romano cheese, grated
2 tb Lemon juice
1/4 ts Black pepper; freshly ground
1/4 ts Salt
 FROM  JPMD44A
12 oz Penne pasta; cooked, drained
2 oz Somona marin. dried tomatoes
1 cn Artichoke hearts (13-15 oz.)
1 ts Red pepper flakes

Drain the artichokes and reserve the liquid. Add enough water to make 1 cup  liquid. Cut the artichokes in quarters. Cook and stir the 5 cloves minced  garlic into 1 1/2 tablespoons oil in a large skillet over medium-high heat  until golden. Reduce the heat to low. Add artichokes and tomatoes; simmer 1  minute. Stir in artichoke liquid, lemon juice, pepper flakes, parsley,  salt, and pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook  and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2  tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently  to coat. Sprinkle with bread crumb mixture and cheese. Source: COOKING WITH  MARINATED DRIED TOMATOES

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 4 Servings

Calories: 54
Calories from Fat: 5 (9%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 78mg		3 %
Potassium 64.5mg		2 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 10g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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