This pretty side dish goes well with just about any main course…and it even makes a fantastic meatless entree! Featuring colorful produce, toasted almonds and a creamy sauce, it’s sure to satisfy.
—SARAH PIERCE SANTA MONICA, CA
PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 9 SERVINGS
3 cups uncooked penne pasta
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
1 medium sweet red pepper, chopped
3 tablespoons butter, cubed
1 package (8 ounces) frozen artichoke hearts, thawed and quartered
1 carton (8 ounces) Mascarpone cheese
1/4 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted
1/4 cup grated Parmesan cheese
1. In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking.
2. In a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil).
3. Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.