Artichoke And Roasted Red Pepper Pasta Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 3.Add the roasted red peppers to the skillet and cook for a few minutes until heated through.
• STEP 4.Transfer the mixture to a blender or food processor and blend until smooth.
• STEP 5.Return the sauce to the skillet and stir in the Parmesan cheese until melted and well combined.
• STEP 6.Add the drained artichoke hearts to the skillet and cook for a few minutes until heated through.
• STEP 7.Toss the cooked pasta with the sauce and artichokes until well coated.
• STEP 8.Serve the pasta hot, garnished with additional Parmesan cheese and fresh basil leaves.
• STEP 9.Enjoy!

Cooking Tips

• You can use jarred roasted red peppers or roast your own peppers for a smokier flavor.
• For a creamier sauce, you can add a splash of heavy cream or half-and-half.
• Feel free to add other vegetables like spinach or mushrooms for extra flavor and nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a skillet or microwave until heated through.
• Serve the pasta hot, garnished with additional Parmesan cheese and fresh basil leaves.