Artichoke and Sun-Dried Tomato Linguine
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 481481 cal |
| pro | 16 g16g pro |
| total fat | 13 g13g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 76 g76g carb |
| fibre | 8 g8g fibre |
| chol | 9 mg9mg chol |
| sodium | 549 mg549mg sodium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 2323 iron |
| vit A | 44 vit A |
| vit C | 3232 vit C |
| folate | 7171 folate |
From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.
Ingredients
- 2 jars (6 oz/170 mL) each, marinated artichoke hearts , drained2 jars (6 oz/170 mL) each, marinated artichoke hearts, drained
- 1/3 cup drained oil packed sun dried tomatoes 1/3 cup drained oil packed sun dried tomatoes
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1 onion , sliced1 onion, sliced
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp salt 1/4 tsp salt
- 12 oz linguine 12 oz linguine
- 1/3 cup romano cheese 1/3 cup romano cheese
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
Preparation
Slice artichokes. Cut tomatoes into thin strips. In skillet, heat oil over medium-high heat; saut?rtichokes, tomatoes, onion, garlic, pepper and salt, until onion is softened, about 5 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot, reserving 1/2 cup (125 mL) of the cooking liquid.
Add artichoke mixture; toss to coat, adding a little of the cooking liquid to moisten, if desired. Garnish with Romano cheese and parsley.
Source : Canadian Living Magazine: April 2004
- Keywords : Main Course; Vegetarian; Italian; Artichoke; Pasta; Cheese; Sun-dried tomatoes; Garlic; Onions; Linguine;
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