• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shells with Artichoke Sauce

  • Recipe Submitted by on

Category: Vegetables, Pasta

 Ingredients List

  • 1 pk Frozen Artichoke Hearts**;
  • -thawed,drained
  • 1/2 c Extra Virgin Olive Oil
  • 1/2 c Diced Onion
  • 2 Cloves Garlic; crushed
  • 1 md Carrot; sliced thin
  • 1 Rib Celery; sliced thin
  • 1 1/2 c Reduced Sodium Chicken
  • -Broth; more if needed
  • 1 ts Fresh Oregano Leaves; or 1/2
  • -tsp dried
  • 16 oz Small Shell Shape Pasta
  • Salt And Pepper; to taste
  • Grated Parmesan Cheese; to
  • -taste


In a deep skillet,heat the oil,onion,garlic,carrot and celery over low
heat. Cover and cook,stirring occasionally until vegetables are soft but
not browned,about 8 minutes. Add the artichokes and the broth to the
skillet.Season with the oregano and salt and pepper. Cook until artichokes
are tender 10 to 20 minutes. While the artichokes are cooking,cook the
shells until al dente.Drain well and add to the sauce mixture.
Heat,stirring to combine,adding more broth if needed to keep pasta
moistened. Serve with parmesan cheese on the side.

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