Penne with Baby Artichokes, Black Olives, and Peas
Penne with Baby Artichokes, Black Olives, and Peas is a vibrant pasta dish bursting with flavor. Tender penne pasta pairs harmoniously with earthy baby artichokes, briny black olives, and sweet peas, creating a delightful medley that pleases any palate. Perfect for weeknight dinners or special occasions, this easy yet impressive recipe will have your loved ones asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 12 oz penne pasta
- 6 baby artichokes, halved
- 1 cup black olives (Kalamata preferred)
- 1 cup frozen peas
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt to taste
Instructions
- Boil salted water in a large pot. Cook the penne pasta according to package instructions until al dente (10–12 minutes). Drain and reserve 1 cup of pasta water.
- In a skillet over medium heat, add olive oil and sauté garlic until fragrant (about 30 seconds).
- Add halved baby artichokes and frozen peas; cook for about 5 minutes until softened.
- Stir in black olives and drained penne; mix well to combine.
- Gradually add reserved pasta water until desired consistency is reached.
- Serve topped with grated Parmesan and a sprinkle of red pepper flakes.
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: For added flair, try substituting black olives with Kalamata or adding fresh herbs like basil. To make this dish vegan-friendly, omit the cheese or use a plant-based alternative.