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Penne with Crispy Artichoke Hearts and Garlicky Breadcrumbs

Penne with Crispy Artichoke Hearts and Garlicky Breadcrumbs isn’t your regular meatless Monday dinner. With parmigiano reggiano, fresh garlic, herbs, sundried tomatoes and more, no one will complain there’s not enough flavor.

Penne with Crispy Artichoke Hearts with Garlicky Breadcrumbs isn't your regular meatless Monday dinner. With parmigiano reggiano, fresh garlic, herbs, sundried tomatoes and more, no one will complain there's not enough flavor.

You can only put ‘crispy’ in the title so many times (pretty much once) so I’m really leaving out one of the best parts here.

The garlicky, crispy, toasty breadcrumbs that you sprinkle on the finished dish seriously make it.

You can’t skip them. Please. Pretty please. If you won’t listen to me, listen to Chris Farley…

These tasty little crunchies also stay crisp for a few days if you leave them on the counter uncovered on accident. whoops They’re great on all sorts of things like pasta, vegetables, fish, and more.

The beautiful thing about this tasty little meatless Monday gem, is that with all the flavorful ingredients, parmigiano reggiano, garlic, fresh herbs etc, you totally overcome that pesky little problem where artichokes “don’t go with” wine.

Evidently there is a chemical in artichokes (cynarin for us food nerds) which makes wine taste sweeter. Personally I have not experienced this. It certainly doesn’t make a chard taste like a moscato or anything that extreme.

Of course I don’t have trouble putting wine with anything, so there’s that. Perhaps the scientist who decided artichokes don’t go with wine doesn’t have children.

Wine always goes because CHILDREN.

For more delicious pasta recipes, check out:

Pesto Cavatappi

Creamy Fettucine with Veggie Ribbons

The sauce for this creamy, luscious fettuccine recipe has ONE INGREDIENT but it also has plenty of bright, fresh veggies to keep you from feeling too guilty to enjoy it.

Penne with Crispy Artichoke Hearts with Garlicky Breadcrumbs isn't your regular meatless Monday dinner. With parmigiano reggiano, fresh garlic, herbs, sundried tomatoes and more, no one will complain there's not enough flavor.

Penne with Crispy Artichoke Hearts

Chef Shelley
Any big chunky pasta works; rigatoni, ziti, campanelle, cavatappi etc.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 12 ounces penne
  • 2 tablespoons olive oil
  • 9-12 ounces frozen artichoke hearts defrosted, and pressed dry with paper towels
  • ¼ cup panko
  • 1 tablespoon oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • ¼ cup sun dried tomatoes in olive oil chopped
  • ¼ cup chopped fresh parsley
  • Zest from ½ a lemon
  • ½ teaspoon crushed red pepper or Aleppo pepper
  • ¼ cup parmesan and more for serving

Instructions
 

  • Cook penne in salted water according to package directions.
  • While pasta cooks, heat oil in 12” sauté pan over medium high heat.
  • Add artichokes in a single layer and let cook until golden flipping once, about three minutes each side.
  • While artichokes and pasta cook, in an 8-10 inch pan, heat 1 tablespoon olive oil until shimmering. Add panko and a pinch of salt and stir frequently until golden brown about 2-3 minutes. Add garlic to breadcrumbs and cook for 30 seconds stirring constantly then remove to a small bowl.
  • Add sundried tomatoes and garlic to artichokes and sauté for 30 seconds.
  • Turn heat off. Add drained pasta, parsley, lemon zest, red pepper and parmesan to artichokes and toss to combine. Taste and add salt to taste.
  • Top with garlicky breadcrumbs.

 

Filed Under: 30 Minute Dinners, Meatless, Pasta

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When not cooking for clients, Chef Shelley helps passionate cooks start their own spectacular personal chef business so they can get paid to do what they love, without expensive culinary school or sacrificing nights and weekends for a low paying restaurant job.

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