Name: Penne with Tomatoes, Pesto and Artichokes
Yield: Serves 4
Ingredients: 1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved; 1 large onion, chopped; 3 large garlic cloves, chopped; 1 28-ounce can diced tomatoes in juice; 1/2 cup purchased pesto; 12 ounces penne pasta, freshly cooked; 1/3 cup grated Parmesan cheese; Additional grated Parmesan cheese

Recipe information

Yield
Serves 4

Ingredients

1 6- to 7-ounce jar marinated artichoke hearts, drained,3 tablespoons oil reserved

1 large onion, chopped

3 large garlic cloves, chopped

1 28-ounce can diced tomatoes in juice

1/2 cup purchased pesto

12 ounces penne pasta, freshly cooked

1/3 cup grated Parmesan cheese

Additional grated Parmesan cheese

Preparation

Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

TagsPasta Penne Italian American Italian European Artichoke Vegetable Canned Tomato Tomato Parmesan Cheese Dairy Main Side Dinner Lunch Vegetarian Quick Easy Weeknight Meals 30 Minutes or Less Simmer Spring Bon Appétit

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