Milano Recipe
Artichoke hearts, capers, sun-dried tomato, spinach, roasted red pepper, garlic white wine sauce, penne
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Ingredients
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Pasta
Vegetables and Herbs
Sauce
Method
Pasta Preparation
- 1
Cook the Penne
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- 2
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 3
Add Vegetables
To the skillet, add the chopped sun-dried tomatoes, artichoke hearts, capers, roasted red pepper, and fresh spinach. Sauté for about 5-7 minutes, stirring occasionally until the spinach wilts and the other vegetables are heated through.
Making the Sauce
- 4
Deglaze with White Wine
Pour the white wine into the skillet and bring to a simmer. Cook for about 3-4 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- 5
Season the Sauce
Season the sauce with salt and black pepper, stirring well to combine.
Combining Everything
- 6
Combine Pasta and Sauce
Add the cooked penne to the skillet with the vegetable and wine sauce. Toss everything together to ensure the pasta is well-coated with the sauce.
- 7
Finish with Parmesan
Sprinkle the grated Parmesan cheese over the pasta and stir to combine. Remove from heat.
Serving
- 8
Serve
Serve the Milano pasta warm, garnished with additional Parmesan cheese if desired.