Stuffed Noodles with Artichoke Sauce

Stuffed Noodles with Artichoke Sauce


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Pasta is always a quick and satisfying family dinner, but this recipe is a bit more unique than the typical spaghetti marina recipe and is just as easy to make. Enjoy these cheese-filled noodles with artichoke sauce for your next pasta dinner.

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Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 9 ounces frozen artichoke hearts
  • 1 cup half-and-half
  • 1/8 teaspoon red pepper flakes
  • 1 smashed clove garlic
  • 1 cup frozen peas
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • ¼ cup parmesan cheese
  • 1 pound cheese Agnolotti
  • Salt and pepper

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Chop the artichoke hearts and finely grate the parmesan cheese. In a skillet over medium heat, add the garlic, chopped artichoke, red pepper flakes, and ¼ teaspoon salt. Cover the skillet and simmer for 5 minutes. Add the peas, recover, and cook for 5 minutes. Remove the skillet form the heat, discard the garlic, and stir in the lemon juice and zest. Next, bring a large pot of slightly salted water to a boil. Add the agnolotti and cook for 10 minutes or as directed. Drain the pasta, but set aside ½ cup of the cooking water. Transfer the pasta to the skillet with the artichoke sauce. Add the parmesan and stir. When the pasta is cooked, stir in some of the cooking water to thin the sauce and serve.

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