Cipollinis and Artichoke Sauce Over Penne Pasta
This tasty vegetarian entrée may convert the most diehard carnivores.
Ingredients
- 2 pounds cipollinis whole
- 3 tablespoons garlic minced
- 2 pounds artichoke hearts
- 3/4 cups olive oil
- 1 teaspoon salt
- 1 cup mozzarella cheese shredded
- 1 package penne pasta
Instructions
- Put the cipollinis in the bottom of a greased slow cooker insert.
- Sprinkle the garlic into the insert.
- Add the artichokes and drizzle the oil over everything.
- Sprinkle with salt; cover and cook on high for four hours.
- Boil the penne pasta according to package directions or until al dente.
- Sprinkle the dish with mozzarella before serving.
Notes & Wine Advice
Try this recipe with sliced chicken breast for more protein.