I wanted to make pasta on Mother’s Day, and I wanted that pasta to include artichokes somehow. This is what I came up with, and to my great surprise, it was a huge hit! You could also add some cooked, shredded chicken to the sauce if you want a heartier meal.
- 6 Tbsp. unsalted butter, divided
- 10 oz. fresh spinach
- 4 oz. cream cheese
- 8 oz. sour cream
- 1 cup shredded parmesan
- 2 14 oz. cans quartered artichoke hearts, drained
- 2 oz. capers, drained
- 3 garlic cloves, minced
- Juice and zest of one lemon
- 16 oz penne pasta with 1 cup reserved pasta cooking liquid
Cook pasta in a large pot of salted water to desired doneness. Reserve 1 cup of the water and drain pasta.
In a large pot, melt 2 Tbsp. butter over medium heat. Once hot, add spinach and stir until slightly wilted. Transfer wilted spinach to a colander and drain.
Add 4 Tbsp. butter to the same pot along with 4 oz cream cheese, 8 oz. sour cream, and 1 cup parmesan and stir until everything melts and starts to bubble. Add minced garlic.
Stir in drained artichokes and capers and cook an additional 1-2 minutes, then add drained spinach, lemon zest, and lemon juice. Cook until hot then toss in the cooked, drained pasta. Stir in reserved pasta water to thin sauce if desired. Serve with additional shredded parmesan.
- 1 12 oz. box bow-tie pasta
- 2 Tbsp. olive oil
- 2 lbs. ground pork sausage
- 1 tsp. red pepper flakes
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1/2 c. white wine
- 28 oz. can whole tomatoes, drained and coarsely chopped
- 2 c. heavy cream
- 1 tsp. Italian seasoning
- 1 tsp. salt
Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente; drain.
While pasta is cooking, heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Deglaze pan with white wine. Stir in tomatoes, cream, Italian seasoning, and salt. Simmer until mixture thickens, 8 to 10 minutes.Stir cooked pasta into sauce, and heat through.
Lent means fish sales. I especially love it when salmon goes on sale, because I love to bake it will a little lemon juice and olive oil. I love it even more when I have salmon leftovers, because then I get to make one of my very favorite pasta dishes! If you don’t love capers as much as I do, feel free to reduce the amount in the recipe.
- 16 oz. fettuccine
- 2 Tbsp. butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 2 Tbsp. lemon juice
- leftover salmon, flaked
- 1 to 2 cans of artichoke hearts, quartered or chopped
- 1 cup shredded parmesan cheese
- 3 Tbsp. minced fresh basil
- 7 oz. capers, drained
- 2 tsp. lemon zest
- salt and pepper to taste
Cook pasta according to package directions.
In a large skillet, heat butter; add garlic and cook for one minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat and simmer two to three minutes until thickened, stirring constantly. Add salmon, artichokes, salt, and pepper.
Drain pasta and add to skillet. Stir in cheese, basil, capers, and lemon zest. Serve when heated through.
This dinner is a family favorite, and makes enough that we can have a second meal with the leftovers!
- 3 large skinless, boneless chicken breast halves
- 1/4 cup butter
- 1 package dry Italian-style salad dressing mix
- 1/2 cup white wine
- 1 can condensed golden mushroom soup
- 4 ounces cream cheese with chives
- 1 pound angel hair pasta
Preheat oven to 325 degrees F.
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.
Arrange chicken breasts in a single layer in a greased 9×13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven.
Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, according to box directions. Drain.
Chop up chicken and serve with sauce over pasta.