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Asparagus and Artichoke Pasta Recipe


1 pound asparagus, chopped

1 cup olive oil

1 cup white wine

2 cloves garlic, peeled and crushed

2 teaspoons ground black pepper

1 cup asparagus and artichoke hearts, quartered

1/2 cup Parmesan cheese

1/2 cup orange marmalade

1 cup fresh orange juice

1 tablespoon garlic powder

salt and pepper to taste


Preheat oven to 375 degrees F (190 degrees C).

Melt olive oil in a small sauce pan over medium heat; saute garlic for about 5 minutes, or until tender.

Stir together wine and garlic; heat through, and pour pasta over mixture. Cover skillet, and reduce heat to medium, and cook, stirring occasionally, until rice is cooked, 4 to 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until al dente, draining. Cut into small pieces.

Preheat oven to 375 degrees F (190 degrees C).

Stir cooked pasta into 2 bowls; stir in tomato paste, peppers, celery, and garlic powder. Spoon mixture into cooked pasta shells.

Bake in preheated oven for 20 minutes or until al dente; cool 10 minutes before serving.


Noo writes:

⭐ ⭐ ⭐ ⭐

There was an uneasiness in the air, and I had to lean back in order to put the bun down. It was still pretty thin, so maybe next time I'll add another egg and cheese.