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Recipe

Cavatappi with Artichokes and Three Cheeses

Scott Phillips

Servings: 4

Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.

Ingredients

  • Kosher salt
  • 1 lemon
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1/2 cup chopped shallot
  • One 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
  • 1/4 tsp. crushed red pepper flakes
  • Coarsely ground black pepper
  • 1/3 cup thinly sliced chives
  • 2 Tbs. thinly sliced fresh mint leaves
  • 12 oz. cavatappi
  • 1/2 cup mascarpone (4 oz.)
  • 1/2 cup mild goat cheese (3 oz.)
  • 1/2 cup finely grated Pecorino Romano; more for serving

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 65
      Sodium (mg): 730
      Carbohydrates (g): 74
      Fiber (g): 8
      Protein (g): 22

Preparation

  • Bring a large pot of well-salted water to a boil over high heat. From the lemon, grate 1-1/2 tsp. of zest and squeeze 1 Tbs. of juice; set aside. Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until just softened, about 3 minutes. Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are goldenbrown, 3 to 4 minutes. Remove from the heat and stir in 3 Tbs. of the chives, the mint, and the lemon zest.

    Meanwhile, cook the cavatappi according to package directions until al dente. Drain, reserving 1/2 cup of the water. Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino, lemon juice, and 1/4 cup of the water until smooth. Gently stir in the artichoke mixture and add more water if necessary to moisten the pasta. Season to taste with salt and pepper. Serve sprinkled with the remaining chives and additional cheese.

Start the meal with simple Garden Lettuces with Garlic Chapons.
 

Reviews

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Reviews

  • Hirsheys | 01/03/2016

    Fancy enough for company - like artichoke dip on pasta. I will probably nix the mint next time, though (I wasn't a fan with the artichoke flavor).

  • tzrq3f | 11/17/2010

    Really nice side. Great blend of cheese. Just be sure to use lemon to taste, can overpower the other ingredients. Will certainly make again.

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