Cavatappi with Artichokes and Three Cheeses is a delicious pasta dish that combines the flavors of artichokes and a trio of cheeses. The dish starts with cooking cavatappi pasta until it’s perfectly al dente. Meanwhile, a flavorful mixture of shallots, frozen artichoke hearts, red pepper flakes, and herbs is sautéed until golden brown.
The three cheeses used in this recipe are mascarpone, mild goat cheese, and pecorino romano. These cheeses add richness and creaminess to the pasta, creating a velvety texture that coats every strand of cavatappi. The lemon zest and juice brighten up the dish with a refreshing citrusy flavor.
Once the pasta is cooked, it is combined with the cheese mixture, artichoke mixture, and a bit of the reserved pasta water to create a smooth and creamy sauce that clings to the pasta. The remaining chives are sprinkled on top for a burst of fresh herb flavor, and additional grated pecorino romano can be added for extra cheesiness.
Cavatappi with Artichokes and Three Cheeses is a comforting and satisfying dish that showcases the wonderful combination of flavors and textures. It’s perfect for a weeknight dinner or for entertaining guests with its impressive presentation and delicious taste.
SERVES: 4
INGREDIENTS:
- Kosher salt
- 1 lemon
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/2 cup chopped shallot
- 1 9-oz. package frozen artichoke hearts, cut into 1/4-inch slices while frozen
- 1/4 tsp. crushed red pepper flakes
- Coarsely ground black pepper
- 1/3 cup thinly sliced chives
- 2 Tbs. thinly sliced fresh mint leaves
- 12 oz. cavatappi
- 1/2 cup mascarpone (4 oz.)
- 1/2 cup mild goat cheese (3 oz.)
- 1/2 cup finely grated pecorino romano
- More pecorino romano for serving
INSTRUCTIONS:
- Bring a large pot of well-salted water to a boil over high heat. Grate 1 1/2 tsp. of lemon zest and squeeze 1 Tbs. of lemon juice from the lemon. Set aside.
- Heat the butter and oil in a 12-inch skillet over medium heat until the butter has melted. Add the shallot and cook until softened, about 3 minutes.
- Increase the heat to high and add the frozen artichokes, red pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook until the artichokes are golden brown, about 3 to 4 minutes.
- Remove the skillet from the heat and stir in 3 Tbs. of the chives, the fresh mint, and the lemon zest.
- Meanwhile, cook the cavatappi pasta according to the package directions until al dente. Drain, reserving 1/2 cup of the cooking water.
- Return the pasta to the pot and stir in the mascarpone, goat cheese, pecorino romano, lemon juice, and 1/4 cup of the reserved water until smooth.
- Gently stir in the artichoke mixture and add more water if needed to moisten the pasta. Season with salt and pepper to taste.
- Serve the pasta sprinkled with the remaining chives and additional grated cheese.
NUTRITIONAL INFORMATION:
PER SERVING
- 650 CALORIES | 22G PROTEIN | 74G CARB | 30G TOTAL FAT | 15G SAT FAT |
8G MONO FAT | 1.5G POLY FAT | 65MG CHOL | 730MG SODIUM | 8G FIBER
NOTE:
- Cavatappi resemble elongated elbow macaroni and are the perfect shape for this rich and creamy dish—the herbs, cheeses, and sliced artichoke hearts cling to the spirals. By using a combination of frozen artichoke hearts and fresh chives and mint, you can produce a fast and flavorful vegetarian meal in no time.
