Penne with artichoke hearts in white wine

4 Servings

Ingredients

Quantity Ingredient
1 pounds Penne; cooked al dente
3 tablespoons Italin olive oil
2 larges Garlic cloves; minced
1 can (13.5 oz) artichoke hearts; packed in water
½ cup Lamoreaux Landing Estate White
3 tablespoons Parmesean or Romano cheese; grated
2 tablespoons Italian style breadcrumbs
¼ cup Fresh parsley; chopped
Fresh ground black pepper; to taste

Directions

Cook penne as directed.

Heat oil in large skillet. Add garlic, saute until soft.

Drain and rinse artichoke hearts. Cut into eighths. Add to oil and gtarlic.

Stir until heated through.

Add wine, stir and cook for 5 minutes.

Add cheese and breadcrumbs.

Add sauce to penne. Toss with parsley. Add pepper to taste. Sprinkle with cheese.

Recipe by: Lamoreaux Landing Wince Cellars Posted to recipelu-digest by Nesb2@... on Feb 18, 1998

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