Penne Pasta With Sun-Dried Tomatoes, Artichoke and Spinach
Serves 12. Recipe is from Patton’s Caterers, of Slidell, which says this is “an elegant, yet simple dish that is is as beautiful as it is tasty, a healthy vegetarian treat.”
1 cup sun-dried tomatoes, re-hydrated in olive oil, white wine and warm water
1/4 cup olive oil
2 cups canned artichoke hearts, quartered
2 tbls. minced fresh garlic
2 cups diced tomatoes
1 tbl. pasta seasoning mix (see note)
6 cups cooked penne pasta
11/4 cups fresh spinach
1 tbl. chopped fresh parsley
3 tbls. grated Parmesan cheese
1. The day before making the dish, re-hydrate the sun-dried tomatoes in olive oil, white wine and warm water. Drain thoroughly before using.
2. Heat 1/4 cup olive oil in large skillet. Add sun-dried tomatoes, artichoke hearts and garlic and sauté briefly. 3. Add diced tomatoes and seasoning mix and reduce slightly. Add pasta and coat thoroughly with mixture and warm through.
4. Add fresh spinach and toss well with pasta mixture. Toss until spinach is lightly wilted. Transfer to serving dish and top with Parmesan cheese and fresh parsley.
Note: Patton’s uses a house-blend pasta seasoning mix and suggests home cooks substitute a Chef Paul Prudhomme’s Magic Seasoning Blend or Tony Chachere’s Original Creole Seasoning.