From chopping board to supper table in 15 minutes, this pasta uses artichokes and sun-dried tomatoes for a piquant touch.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
- 2 jars (6 oz/170 ml) each, marinated artichoke hearts drained
- 1/3 cup drained oil packed sun dried tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 12 oz linguine
- 1/3 cup romano cheese
- 2 tablespoons chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 549 mg
- Protein 16 g
- Calories 481.0
- Total fat 13 g
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 76 g
- Iron 23.0
- Folate 71.0
- Calcium 13.0
- Vitamin A 4.0
- Vitamin C 32.0