Penne with Roasted Red Pepper Artichoke Garlic Puree
Transform your weeknight dinner routine with this Penne with Roasted Red Pepper Artichoke Garlic Puree, a vibrant and creamy pasta dish that’s as effortless as it is flavorful. This recipe combines perfectly al dente penne with a luxuriously smooth puree of fire-roasted red peppers, marinated artichoke hearts, and fragrant garlic, elevated by a touch of Parmesan cheese and heavy cream for indulgence. Brightened with a splash of lemon juice and fresh basil, this dish is a delightful blend of smoky, tangy, and savory notes. Ready in just 35 minutes, it’s the perfect quick yet gourmet meal for any pasta lover. Serve it with a side of crusty bread or a crisp salad for a restaurant-worthy dinner at home! Keywords: roasted red peppers, artichoke pasta, creamy garlic sauce, quick pasta recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 large (or 1 jar, drained) roasted red peppers
- 8 ounces marinated artichoke hearts
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 cup (grated) Parmesan cheese
- 0.5 cup heavy cream
- 2 tablespoons lemon juice
- 1 bunch (chopped) fresh basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, prepare the puree. In a blender or food processor, combine the roasted red peppers, marinated artichoke hearts, garlic cloves, olive oil, Parmesan cheese, heavy cream, lemon juice, salt, and black pepper.
Blend the mixture on high until smooth and creamy. Taste and adjust seasoning if needed.
In a large skillet over medium heat, pour the red pepper artichoke puree and heat it gently, stirring frequently to prevent sticking. Add a splash of the reserved pasta water if the sauce is too thick.
Once the sauce is warmed through, add the cooked and drained pasta to the skillet. Toss to coat the penne evenly in the sauce.
Serve the pasta immediately, garnished with freshly chopped basil and extra Parmesan if desired.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 291.2 g | 106% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 2.6 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1092 mg | 84% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1799 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
