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Artichoke & Green Bean Penne

 Artichoke & Green Bean Penne
This pretty side dish goes well with just about any main course…and it even makes a fantastic meatless entree! Featuring colorful produce, toasted almonds and a creamy sauce, it’s sure to satisfy.
9 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 3 cups uncooked penne pasta
  • 3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 3 tablespoons butter, cubed
  • 1 package (8 ounces) frozen artichoke hearts, thawed and quartered
  • 1 carton (8 ounces) Mascarpone cheese
  • 1/4 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large saucepan, cook pasta according to package directions,
  • adding the green beans during the last 5 minutes of cooking.
  • Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter
  • until tender. Reduce heat; stir in the artichokes, Mascarpone
  • cheese, cream, salt and pepper. Heat through (do not boil).
  • Drain beans and pasta; stir into artichoke mixture. Add almonds and
  • toss to coat. Sprinkle with Parmesan cheese. Yield: 9 servings.
Nutritional Facts: 3/4 cup equals 305 calories,

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Artichoke & Green Bean Penne (continued)

Nutritional Facts: 21 g fat (11 g saturated fat), 53 mg cholesterol, 291 mg sodium, 24 g carbohydrate, 4 g fiber, 8 g protein.