Artichoke and Sun-Dried Tomato Linguine
This recipe makes 4 servings
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 |
- Portion size: 4
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, 2jars (6 oz/170 mL) each,marinated artichoke heartmarinated artichoke hearts, drained
- 1/3 cup 1/3cupdrained oil packed sun dried tomatoes
- 1 tbsp 1tbspextra-virgin olive oil
- 1 1oniononions, sliced
- 2 2cloves garlic, minced
- 1/2 tsp 1/2tsppepper
- 1/4 tsp 1/4tspsalt
- 12 oz 12ozlinguine
- 1/3 cup 1/3cupromano cheese
- 2 tbsp 2tbspchopped 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
