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Artichoke & Green Bean Penne

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.
  • Total Time
    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


  • In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking.
  • Meanwhile, 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).
  • Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts
3/4 cup: 305 calories, 21g fat (11g saturated fat), 53mg cholesterol, 291mg sodium, 24g carbohydrate (3g sugars, 4g fiber), 8g protein.

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