Artichoke and Sun-Dried Tomato Linguine

Tested Till Perfect

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%

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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