Broccoli, Fettuccine & Artichoke Hearts in Warm Sun-Dried Tomato Cream Sauce
A quick, easy and delicious weeknight or weekend meal. Broccoli, marinated artichoke hearts, roasted bell pepper, and fettuccine are tossed with warm sun-dried tomato cream sauce. Enjoy tons of yummy flavors and great textures in every bite.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sundried tomatoes
dry-packed, or oil-packed and well drained |
|
| ½ | tablespoon |
olive oil
|
|
| 1 | medium |
garlic cloves
minced |
*
|
| 1 | cup |
stock
vegetable or other broth |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
basil
fresh, chopped or 2 teaspoons dried, crumbled |
|
| ½ | tablespoon |
vegetable oil
|
|
| 2 | cups |
broccoli florets
well washed |
|
| ¼ | cup |
roasted red bell peppers
slice into strips |
|
| ⅔ | cup |
artichoke hearts
marinated, canned, quartered or halved |
*
|
| 8 | ounces |
pasta, fettuccine
|
|
|
salt and black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sundried tomatoes
dry-packed, or oil-packed and well drained |
|
| 7.5 | ml |
olive oil
|
|
| 1 | medium |
garlic cloves
minced |
*
|
| 237 | ml |
stock
vegetable or other broth |
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
basil
fresh, chopped or 2 teaspoons dried, crumbled |
|
| 7.5 | ml |
vegetable oil
|
|
| 473 | ml |
broccoli florets
well washed |
|
| 59 | ml |
roasted red bell peppers
slice into strips |
|
| 158 | ml |
artichoke hearts
marinated, canned, quartered or halved |
*
|
| 231.2 | ml/g |
pasta, fettuccine
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
Directions
Snip the tomatoes into bite-size pieces.
Heat the oil in a saucepan over low heat, add the garlic and cook for 30 seconds.
Add ¾ cup of the stock and the tomatoes. Bring to a boil.
Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender.
Add the cream and bring to a boil, stirring.
Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Stir in the basil. Taste and adjust the seasoning.
(The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)
Heat the oil in a large, heavy skillet over medium-high heat.
Add the broccoli, stirring often, and cook for 2 minutes.
Add the remaining stock, bring to a boil, cover and simmer for another 2 to 3 minutes until fork-tender.
Remove from the heat, and transfer into a bowl. Set aside.
Meanwhile, cook the pasta, uncovered, in a large pot of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente).
Drain, return the pasta to the pot along with cooked broccoli, artichoke hearts, and roasted bell peppers.
Pour the sauce into the pot, toss everything gently until well coated and combined.
Divide among the serving plates and serve warm.
Season with salt and black pepper if needed.
