Penne With Artichokes Recipe

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Canola oil4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Finely chopped onion1 Tablespoon
 Garlic1 Clove (5 gm), finely chopped
 Frozen artichoke hearts10 Ounce, thawed, quartered (1 Package)
 Chopped fresh mint2 Teaspoon
 Chopped fresh flat leaf parsley2 Teaspoon
 Freshly ground black pepper To Taste
 Dry white wine1⁄4 Cup (4 tbs)
 All purpose flour2 Tablespoon
 Chicken broth1 Cup (16 tbs)
 Penne6 Ounce, cooked, drained
 Freshly grated parmesan cheese2 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 284 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 6.6 mg

Sodium 505.8 mg21.1%

Total Carbohydrates 41 g13.8%

Dietary Fiber 4.2 g16.7%

Sugars 2.7 g

Protein 11 g21.1%

Vitamin A 26.8% Vitamin C 13.2%

Calcium 12.5% Iron 11.8%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 425°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large nonstick skillet, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 3 minutes. Add artichoke hearts, parsley, mint, salt and pepper. Increase heat to medium; saute, stirring constantly, 3 minutes.
3. Add wine; increase heat to high and cook until wine evaporates. Lower heat to medium; sprinkle in flour. Saute, stirring, 1 minute. Gradually stir in broth; cook, stirring, until thickened and creamy. Remove from heat.
4. Add pasta and 1 tablespoon of the Parmesan cheese to artichoke mixture; toss gently to combine. Transfer to prepared pan; sprinkle evenly with remaining Parmesan. Bake 10-12 minutes; place under broiler to brown top lightly, 1 -2 minutes.
Quantcast