Le Cirque's Penne with Artichokes and Cauliflower
Elevate your pasta night with Le Cirque's Penne with Artichokes and Cauliflower—a dish that strikes the perfect balance between indulgence and elegance. This recipe combines tender penne pasta with roasted cauliflower florets, creamy artichoke hearts, and a luscious garlic-infused Parmesan cream sauce. Enhanced with a zesty hint of lemon and the freshness of chopped parsley, this restaurant-worthy pasta is a celebration of rich, comforting flavors. Perfectly roasted cauliflower adds a touch of caramelized sweetness, while the creamy sauce comes together effortlessly in one pan for easy cleanup. Quick to prepare in just 40 minutes, this vegetarian pasta recipe pairs beautifully with a crisp green salad or a glass of white wine, making it an ideal choice for weeknight dinners or special occasions alike.
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Ingredients
- 400 grams penne pasta
- 200 grams artichoke hearts (canned or jarred, drained and quartered)
- 300 grams cauliflower (cut into small florets)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 200 milliliters heavy cream
- 50 grams parmesan cheese (finely grated)
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 liters water (for boiling pasta)
- 1 tablespoon salt (for boiling pasta)
Directions
Step 1
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt, then cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 2
Preheat the oven to 200°C (400°F). Place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly, then roast for 15-20 minutes or until tender and slightly caramelized.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 4
Add the quartered artichoke hearts to the skillet and cook for 3-4 minutes, stirring gently, until heated through.
Step 5
Reduce the heat to low and pour in the heavy cream. Stir in the parmesan cheese and lemon zest, allowing the sauce to simmer gently for 2-3 minutes until slightly thickened.
Step 6
Add the roasted cauliflower to the skillet, along with the cooked pasta. Toss everything together to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Step 7
Season the dish with salt and black pepper to taste. Sprinkle the chopped parsley over the top and give it a final toss.
Step 8
Serve the Le Cirque S Penne with Artichokes and Cauliflower immediately, garnished with extra parmesan cheese if desired.
Nutrition Facts
| Serving size | (4234.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2898.5 |
| Total Fat 131.2g | 0% |
| Saturated Fat 55.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 230mg | 0% |
| Sodium 10509.5mg | 0% |
| Total Carbohydrate 340.4g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 6.5g | |
| Protein 80.6g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 732.9mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2180.0mg | 0% |
Source of Calories