Creamy Artichoke and Asiago Pasta
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 453.59 g rotini pasta
- 340.19 g jar marinated artichoke hearts
- 29.58 ml extra virgin olive oil
- 9.85 ml minced garlic
- 1 onion, finely chopped
- 2.46 ml dried basil
- 118.29 ml dry white wine
- 354.88 ml milk
- 59.14 ml all-purpose flour
- 118.29 ml asiago cheese
- 29.58 ml fresh parsley, chopped
- salt and pepper
- 2.46 ml cayenne chili pepper flakes (optional)
- additional parsley (to garnish)
directions
- Cook rotini according to package directions. Keep hot.
- Drain and chop artichoke hearts.
- In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
- Add artichokes. Heat gently, stirring often.
- Add basil and white wine.
- Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
- Stir in Asiago and parsley. Taste and adjust seasonings.
- Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.
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Reviews
-
This was a great and easy recipe! I did not have the Asiago on hand so I replaced it with a regular Parmesan / Romano mix that most of us use on pizzas and such. Served it over Penne -- What a hit! I look forward to trying it with the Asiago soon. The flavor would be great with any type of protein. I will be uploading a picture soon! Thanks for posting the recipe!
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina