| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Main dishes, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Penne; cooked al dente |
| 3 |
tb |
Italin olive oil |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
cn |
(13.5 oz) artichoke hearts; packed in water |
| 1/2 |
c |
Lamoreaux Landing Estate White |
| 3 |
tb |
Parmesean or Romano cheese; grated |
| 2 |
tb |
Italian style breadcrumbs |
| 1/4 |
c |
Fresh parsley; chopped |
|
|
Fresh ground black pepper; to taste |
INSTRUCTIONS
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@aol.com on Feb 18, 1998
A Message from our Provider:
“Have you thanked God today?”