Fusilli With Artichokes And Tomatoes Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Fusilli1 Pound (Spiral Pasta)
 Canned artichoke hearts14 Ounce (1 Cans Or 8 Small Hearts)
 Olive oil3 Tablespoon
 Crushed garlic3 Clove (15 gm)
 Diced onion1 Small
 Canned tomatoes with juice19 Ounce (Preferably Italian Plum, 1 Can)
 Thyme/1/4 teaspoon dry basil1 Small (Branch)
 Pepper To Taste
 Parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2750 Calories from Fat 518

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 14.6 g73.1%

Trans Fat 0 g

Cholesterol 118.7 mg

Sodium 2233.9 mg93.1%

Total Carbohydrates 426 g141.9%

Dietary Fiber 45.5 g182.1%

Sugars 40.8 g

Protein 97 g194.8%

Vitamin A 54.5% Vitamin C 192.9%

Calcium 89.8% Iron 82.3%

*Based on a 2000 Calorie diet

Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Cut in quarters and set aside.
Heat in large skillet.
Saute until onions are tender.
Add along with artichokes and simmer approx 10 minutes, stirring occasionally to break up tomatoes.
Add and cook for 2 minutes.
Add pasta and toss.
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