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Smoked Artichoke Pasta with Lemony Vinaigrette

Makes: 6 to 8 servings
Soak 30 mins Prep 25 mins Grill 10 mins to 12 mins
Smoked Artichoke Pasta with Lemony Vinaigrette
  • Vinaigrette
  • 1/4  cup  fresh lemon juice
  • 1/4  cup  finely chopped Kalamata olives
  • 1  teaspoon  finely chopped fresh thyme leaves
  • 1/3  cup  extra-virgin olive oil
  •  Kosher salt
  •  Ground black pepper
  • Pasta
  • 3  medium sweet peppers (red, yellow, and orange) cut in 1/4-inch strips
  • 2 14  ounce can  artichoke hearts (not in marinade) or 12 frozen artichoke hearts, thawed, drained, and quartered
  • 1/4  cup  extra-virgin olive oil
  • 2  teaspoons  minced garlic
  • 1  large handful (1 cup) hickory wood chips, soaked in water at least 30 minutes
  • 8  ounces  dried penne pasta
  • 8  ounces  fresh mozzarella cheese, cut in 1/4-inch cubes

1. Prepare grill for two-zone fire over medium heat (350 degrees F to 450 degrees F). Preheat a 12-inch grill pan on cooking grates.

2. For vinaigrette, in large glass serving bowl whisk together lemon juice, olives, and thyme. Slowly drizzle and whisk in olive oil to emulsify. Season with salt and pepper. Set aside.

3. In large bowl combine sweet peppers, artichokes, 1/4 cup olive oil, and garlic. Set aside.

4. Drain and add wood chips to smoker box of gas grill, following manufacturer's instructions. Close grill lid. When wood begins to smoke, arrange peppers and artichokes in a single layer on grill pan (fire may flare briefly). Cook over direct medium heat for 10 to 12 minutes, turning occasionally until slightly charred and softened, keeping lid closed as much as possible. Wearing insulated mitts, transfer grill pan to heatproof surface. Combine grilled vegetables with vinaigrette. Set aside.

5. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain pasta; combine with vegetables and vinaigrette. Sprinkle cheese; toss to combine. Serve warm or at room temperature.

Nutrition Facts (Smoked Artichoke Pasta with Lemony Vinaigrette)
  • Servings Per Recipe 6,
  • cal. (kcal) 491,
  • Fat, total (g) 31,
  • chol. (mg) 27,
  • sat. fat (g) 8,
  • carb. (g) 39,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 13,
  • vit. A (IU) 972,
  • vit. C (mg) 142,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 117,
  • sodium (mg) 510,
  • Potassium (mg) 270,
  • calcium (mg) 273,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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