Penne with Artichokes and Feta

Lehret 0

"I found this in Fine Cooking. It's quick and easy and has a good mix of vegetables."
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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Cook pasta in boiling water and salt until tender, about 10 minutes. Drain and reserve.
  2. Heat a large skillet over medium-low heat and cook the bacon. When cool, crumble into small pieces.
  3. Add sliced onion to bacon drippings and cook over medium heat until wilted, about 3 minutes. Add artichokes and cook, stirring occasionally, until the begetables are tender and lightly browned on the edges, about 4 minutes. Pour in broth.
  4. Increase heat to high and bring to a boil, scraping the pan. Boil for 30 seconds to reduce liquid slightly. Reduce heat to medium and add drained pasta, olives and bell pepper. Toss until well-blended and warm. Remove from heat and add feta and salt and pepper to taste. Toss until blended. Cover for a few minutes to let cheese melt and the pasta is coasted in a clingy sauce. Taste and adjust seasonings. Serve with bacon and chopped parsley.



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