Ingredients

  • 1 pound Dreamfields Penne Rigate
  • 2 tablespoons light olive oil
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh basil
  • 28 ounces artichoke hearts in brine, drained and quartered
  • 1 cup chopped broccoli florets
  • 1 cup white cooking wine
  • 1/2 cup half & half
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup Parmesan cheese


Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil and butter in large frying pan. Add onion, basil and artichokes, cook 5 minutes at medium-high heat.
  3. Stir in broccoli and wine, cook 3 minutes or until wine has evaporated.
  4. Add half & half. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. Combine pasta with sauce and toss with cheese and serve immediately.


Recipe Yield: Serves 7

Nutritional Information Per Serving:

Calories: 369
Fat: 9 grams
Saturated Fat: 4 grams
Fiber: 7 grams
Sodium: 1027 milligrams
Cholesterol: 15 milligrams
Protein: 16 grams
Carbohydrates: 0 grams



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