Le Cirque’s Penne With Artichokes and Cauliflower

May 09, 2023May 9, 20230 7
Le Cirque's Penne with Artichokes and Cauliflower Recipe for a Delightful Meal
in Pasta

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 medium artichokes
1/2 lemon , juice of
1/4 lb pancetta , sliced thin and cubed
3 cups cauliflower , trimmed and cut into small florets
1/4 cup olive oil
1/4 teaspoon oregano
1/4 teaspoon rosemary , minced
2 teaspoons garlic , minced
3 cups canned crushed tomatoes , organic
1/4 cup oil-cured black olive , coarsely chopped
1/3 cup parsley , chopped
salt & freshly ground black pepper
3/4 lb penne
2 tablespoons unsalted butter
4 tablespoons parmigiano-reggiano cheese , freshly grated

Nutrision Information

Servings Per Recipe
6
Calories
482
Sugar
7g
Fat
25g
Le Cirque's Penne with Artichokes and Cauliflower is a classic Italian pasta dish that combines the flavors of artichokes, cauliflower, and pancetta. This recipe is rich, hearty, and full of flavor, making it perfect for a cold winter day or a cozy family dinner. The artichokes give a savory, slightly acidic flavor to this dish, while the cauliflower adds a nutty, slightly sweet flavor. The pancetta, or Italian bacon, adds a salty, smoky flavor that rounds out the dish perfectly. This recipe is also easy to customize to your tastes, making it a versatile addition to any cook's recipe collection.

Instructions

1.Begin by trimming the artichokes. Cut off the stem and top quarter, then use a vegetable peeler to remove the tough outer skin from the stem and base.
2.Cut the artichokes in half lengthwise and use a sharp knife to remove the fuzzy choke from the center.
3.Cut each half into quarters and place them in a bowl of water with lemon juice to prevent browning.
4.Cook the pancetta in a large skillet over medium heat until it is crisp and the fat is rendered.
5.Remove from heat and use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain.
6.Add the cauliflower to the skillet with the pancetta fat and cook for 5-7 minutes, until it is golden brown.
7.Remove the cauliflower with a slotted spoon and transfer it to a plate with the pancetta.
8.Heat the olive oil in the skillet over medium heat and add the oregano, rosemary, and garlic.
9.Cook for about 30 seconds, until fragrant, then add the crushed tomatoes and bring to a simmer.
10.Add the artichokes and olives to the skillet and cook for about 10 minutes, until the artichokes are tender.
11.Add the cauliflower and pancetta back to the skillet and cook for an additional 5 minutes.
12.Cook the penne according to package instructions until al dente.
13.Drain the pasta and add it to the skillet with the artichoke and cauliflower mixture.
14.Add the butter and grated Parmigiano-Reggiano cheese to the pan and toss the pasta to coat in the sauce.
15.Season with salt and black pepper to taste before serving.

PROS

This pasta dish is a perfect blend of artichokes, cauliflower, and pancetta, making for a savory and delicious meal.

It is a great choice for vegetarians and can easily be made gluten-free by using a gluten-free pasta.

This recipe can be scaled up to feed a crowd or scaled down for a cozy family dinner.

CONS

This pasta dish contains a fair amount of fat due to the olive oil and pancetta, so it should be enjoyed in moderation as part of a balanced diet.

It is not an ideal meal for those watching their caloric intake.

HEALTH & BENEFITS

This pasta dish does contain some health benefits due to the presence of artichokes and cauliflower.
Artichokes contain antioxidants that can protect and repair cells in the body.
Cauliflower is high in fiber, which can aid in digestion and support heart health.
This dish also contains tomatoes, which are high in vitamins C and K and can strengthen the immune system.

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