Artichoke and Sun-Dried Tomato Linguine
From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 481 |
| pro | 16 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 76 g |
| fibre | 8 g |
| chol | 9 mg |
| sodium | 549 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 23% |
| vit A | 4% |
| vit C | 32% |
| folate | 71% |
-
2 jars (6 oz/170 mL each) marinated artichokes, drained
1/3 cup (75 mL) drained oil-packed sun-dried_tomatoes
1 tbsp (15 mL) extra-virgin olive oil
1 onion, sliced
2 cloves garlic, minced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
12 oz (375 g) linguine
1/3 cup (75 mL) grated romano cheese
2 tbsp (25 mL) 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
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