Penne with artichoke hearts and squash in garlic butter sauce
Posted at 06 Jan 2008 02:45:28 AM
This is a dish that a friend of mine (hi, Frosty!
) made up for a communal Sunday dinner he and his wife used to (still do?) host. It was spur of the moment, but absolutely divine. Last night I was feeling a bit homesick, and knew that I had some artichokes and parmesan to use up. Perfect!
Pay no attention to the butter content. It's worth it!
Ingredients for two people:
1/2 zucchini, in thin 1/8" slices
1/2 yellow squash, same
1 freezer package of artichoke hearts - the kind that comes in boxes about the size of a hand.
3 or 4 cloves garlic, minced fine
4 tbsp of butter, cut up into tbsp chunks
1 tbsp olive oil
Salt, pepper, red pepper, nutmeg, parsley
hunk of parmesan cheese
1/2 lb penne pasta
Get a pot of water boiling for the penne. I didn't start cooking the rest until the water was boiling, as the whole thing takes about as long to cook as the pasta does to boil.
Defrost the artichoke hearts by whatever method you prefer.
Melt 1 tbsp of butter and 1 tbsp olive oil in a pan on medium heat. Saute the garlic until it's nice and toasty (but not burned!). Add the artichoke hearts and saute for another couple of minutes.
Add the zucchini and squash. Stir it around to get all nice and coated with the garlic butter.
Add in another tbsp of butter and stir it around.
Season with salt, pepper and hot red pepper to taste. Sprinkle on a very little bit of nutmeg, and oh say a tsp of parsley.
Add some more butter. Call your heart surgeon to make a preemptive appointment.
Saute it all until it's soft and delectable but not squishy. Add in the cooked and drained penne pasta.
Add whatever's left of the butter, or more if you feel there's not enough. Ditto on the spices.
Stir it all together into a wonderful garlic & butter-sauced dinner. Grate on parmesan cheese until the urge to sing "On Top of Spaghetti" is unbearable. Sing. Devour :D