Penne with Tomatoes Artichokes and Mushrooms
Elevate your weeknight dinner routine with this flavorful and vibrant Penne with Tomatoes, Artichokes, and Mushrooms. This quick and easy recipe comes together in just 30 minutes, featuring perfectly al dente penne pasta tossed in a luscious medley of cherry tomatoes, marinated artichoke hearts, and sautéed mushrooms. A splash of dry white wine and vegetable broth creates a light yet savory sauce, while a hint of red pepper flakes adds a subtle kick of heat. Finished with freshly chopped basil and an optional sprinkle of Parmesan cheese, this vegetarian pasta dish is as wholesome as it is satisfying. Perfect for busy weeknights or casual entertaining, this recipe is a surefire crowd-pleaser that can be customized to suit your taste. Keywords: penne pasta recipe, vegetarian dinner, tomatoes, artichokes, mushrooms, weeknight pasta recipe.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and quartered
- 2 cups button or cremini mushrooms, sliced
- 1 cup dry white wine
- 1 cup vegetable broth
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tbsp fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices.
Stir in the sliced mushrooms and cook for another 3-4 minutes, or until they begin to soften.
Add the quartered artichoke hearts to the skillet, followed by the white wine. Cook for 2-3 minutes, allowing the wine to reduce slightly.
Pour in the vegetable broth and sprinkle in the red pepper flakes, salt, and black pepper. Stir everything together and let the mixture simmer for 5 minutes.
Add the cooked penne pasta to the skillet along with the reserved pasta water. Toss to coat the pasta evenly in the sauce.
If using, sprinkle the grated Parmesan cheese over the pasta and stir until melted and combined.
Remove the skillet from heat and garnish the pasta with fresh basil leaves. Serve immediately.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 274 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 816 mg | 17% | |
*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.
