Artichokes And Shells Recipe

Name: Artichokes And Shells
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 1 pound small shell pasta; 1 (14-ounce) can water-packed artichoke hearts (drained), plus 1 tablespoon reserved liquid; 1 (14.5-ounce) can diced tomatoes (undrained); 1/2 cup pitted black olives (such as Kalamata); 1/2 cup chopped bell pepper (any color); 1/2 cup chopped onion; 1/4 cup dry white wine; 2-4 pepperoncini peppers (sliced); 2 tablespoons olive oil; 2 cloves minced garlic; 1 tablespoon chopped fresh parsley; Fresh Basil; Fresh Oregano; 1/4 cup crumbled feta cheese; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Satisfy your cravings with this vibrant Artichokes and Shells pasta dish! A quick and easy recipe bursting with Mediterranean flavors, it's perfect for a weeknight dinner or a refreshing cold pasta salad the next day. This olive oil-based pasta combines tender shells with artichoke hearts, olives, and a touch of feta for a delightful culinary experience. Get ready for a taste of sunshine!

Prep Time 15 mins

Cook Time 20 mins

Calories 388.9 kcal

Protein 25g

Rating 4.7 (3 Reviews)

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Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichokes And Shells

1 pound small shell pasta
1 (14-ounce) can water-packed artichoke hearts (drained), plus 1 tablespoon reserved liquid
1 (14.5-ounce) can diced tomatoes (undrained)
1/2 cup pitted black olives (such as Kalamata)
1/2 cup chopped bell pepper (any color)
1/2 cup chopped onion
1/4 cup dry white wine
2-4 pepperoncini peppers (sliced)
2 tablespoons olive oil
2 cloves minced garlic
1 tablespoon chopped fresh parsley
Fresh Basil
Fresh Oregano
1/4 cup crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

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How to Make Artichokes And Shells

Cook 1 pound pasta shells according to package directions until al dente. Drain and set aside.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
Add 2 cloves minced garlic and 1/2 cup chopped onion; sauté for 1 minute until fragrant.
Stir in 1/2 cup pitted Kalamata olives, 1/2 cup chopped bell pepper (any color), 2-4 pepperoncini peppers (sliced), and 1/4 cup dry white wine. Cook for 3 minutes.
Add 1 (14-ounce) can artichoke hearts (drained, liquid reserved), 1 (14.5-ounce) can diced tomatoes (undrained), and 1 tablespoon of the reserved artichoke liquid. Simmer for 3 minutes, or until the sauce slightly thickens.
Remove from heat.
Add the cooked pasta to the skillet. Stir in 1 tablespoon chopped fresh parsley (or 1 teaspoon dried), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil.
Top with 1/4 cup crumbled feta cheese and serve immediately or chill for later as a cold pasta salad.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

25g

Fat

16g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Lunch Main Dish Pasta Vegetables American Greek European Romantic Vegetarian Italian Stove Top Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Brown Bag Healthy 2 Low In Something Pasta Rice And Grains Pasta Shells Peppers Tomatoes Taste Mood Savory To Go Equipment Presentation Served Cold Served Hot