Penne with Artichokes & Feta

Penne with Artichokes & Feta
Photo by Scott Phillips


  • 4 oz. (¾ cup) crumbled feta cheese
  • 1 cup low-salt chicken broth
  • Freshly ground black pepper
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 package (9 oz.) frozen quartered artichoke hearts, thawed, drained and cut in half
  • 1 small onion, thinly sliced (I use red)
  • 1/3 cup pitted kalamata olives, roughly chopped
  • + 4 more ingredients
    • 1 roasted red bell pepper, roughly chopped
    • 8 slices bacon
    • 10 oz dried penne rigate (about 3 cups)
    • Coarse salt

Bring a large pot of water to a full boil and add the pasta and 1 Tbs. coarse salt. Cook until just tender, about 10 minutes. Drain and reserve. While the pasta is cooking, heat a large skillet (not nonstick) over medium-low heat. Add the bacon and cook, turning occasionally, until browned and c...

View full recipe at Fine Cooking


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