Creamy Artichoke and Asiago Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat. Ingredients:
1 lb rotini pasta |
1 (12 ounce) jar marinated artichoke hearts |
2 tablespoons extra virgin olive oil |
2 teaspoons minced garlic |
1/2 onion, finely chopped |
1/2 teaspoon dried basil |
1/2 cup dry white wine |
1 1/2 cups milk |
1/4 cup all-purpose flour |
1/2 cup asiago cheese |
2 tablespoons fresh parsley, chopped |
salt and pepper |
1/2 teaspoon cayenne chili pepper flakes (optional) |
additional parsley (to garnish) |
Directions:
1. Cook rotini according to package directions. Keep hot.
2. Drain and chop artichoke hearts.
3. In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
4. Add artichokes. Heat gently, stirring often.
5. Add basil and white wine.
6. Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
7. Stir in Asiago and parsley. Taste and adjust seasonings.
8. Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.
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