I first taste the wonderful combination of Alfredo sauce and pesto at a restaurant, and that inspired me to add all kinds of different flavors to Alfredo sauce. The basil pesto is still my favorite and I've used that combination in this amazing dinner. Let your company be impressed and don't tell them how easy it was to make.—Kelly Williams, Forked River, New Jersey
“I like fixing dinner when my mom is going to be late coming home from work,” says high-schooler Katie Anderson in Spokane, Washington. “This pasta dish is so different and delicious. Artichokes and ripe olives give it a flavor that’s special.”
Just-picked veggies, pleasing bow tie pasta and flavorful seasonings mix together to make a delicious dish. To top it off, Miriam Hershberger of Holmesville, Ohio says it's easy and fun to fix. "Our daughter likes to make the pasta on a regular basis," remarks Miriam.
Pasta, sun-dried tomatoes, artichokes and olives turn everyday salad mix into a Mediterranean delight. It’s also a great way to use up leftover chicken. Thanks to Brandlyn Graham of Clifton, Tennessee for the recipe!
Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.
"I do volunteer work one evening a week and leave a meal behind for my family," relates Emily Perez of Alexandria, Virginia. "On one occasion, I left this made-in-minutes medley. When I came home, my husband said it was the best pasta dish I'd ever fixed!"
Travel to Italy without leaving your kitchen with Sarah Vasques' no-hassle pasta combination. By adding artichoke hearts and rich cream, the Milford, New Hampshire cook turns regular marinara into a special sauce. “Serve it with a garden salad and garlic bread,” she suggests.
If you're looking for a dish that adds color and flavor to your menu, you've found it! In this chilled delight, tender pasta, tomatoes, artichokes, fresh basil and olives are tossed with a tangy vinaigrette.—Sharon Lowe, Juneau, Alaska