Penne with Tomatoes Artichokes and Mushrooms

Elevate your weeknight dinner routine with this flavorful and vibrant Penne with Tomatoes, Artichokes, and Mushrooms. This quick and easy recipe comes together in just 30 minutes, featuring perfectly al dente penne pasta tossed in a luscious medley of cherry tomatoes, marinated artichoke hearts, and sautéed mushrooms. A splash of dry white wine and vegetable broth creates a light yet savory sauce, while a hint of red pepper flakes adds a subtle kick of heat. Finished with freshly chopped basil and an optional sprinkle of Parmesan cheese, this vegetarian pasta dish is as wholesome as it is satisfying. Perfect for busy weeknights or casual entertaining, this recipe is a surefire crowd-pleaser that can be customized to suit your taste. Keywords: penne pasta recipe, vegetarian dinner, tomatoes, artichokes, mushrooms, weeknight pasta recipe.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained and quartered
• 2 cups button or cremini mushrooms, sliced
• 1 cup dry white wine
• 1 cup vegetable broth
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper, freshly ground
• 0.5 cup Parmesan cheese, grated (optional)
• 2 tbsp fresh basil leaves, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then set aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 3

Add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until they start to soften and release their juices.

Step 4

Stir in the sliced mushrooms and cook for another 3-4 minutes, or until they begin to soften.

Step 5

Add the quartered artichoke hearts to the skillet, followed by the white wine. Cook for 2-3 minutes, allowing the wine to reduce slightly.

Step 6

Pour in the vegetable broth and sprinkle in the red pepper flakes, salt, and black pepper. Stir everything together and let the mixture simmer for 5 minutes.

Step 7

Add the cooked penne pasta to the skillet along with the reserved pasta water. Toss to coat the pasta evenly in the sauce.

Step 8

If using, sprinkle the grated Parmesan cheese over the pasta and stir until melted and combined.

Step 9

Remove the skillet from heat and garnish the pasta with fresh basil leaves. Serve immediately.

Nutrition Facts

Serving size	(1676.2g)

Amount per serving	% Daily Value*
Calories	2520.9

Total Fat 81.3g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 94.8mg	0%
Sodium 5712.2mg	0%
Total Carbohydrate 314.7g	0%
Dietary Fiber 30.9g	0%
Total Sugars 19.2g
Protein 105.4g	0%

Vitamin D 16IU	0%
Calcium 1508.0mg	0%
Iron 18.5mg	0%
Potassium 3089.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 17.5%

Carbs: 52.2%