Contributed By: MAB
Sunset magazine
A salad and some french bread round out this light meal -- perfect to throw together after work.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
9 oz Linguine
1 cup Thinly sliced green onion
1/2 tsp Chopped fresh or dried rosemary leaves
1 tbsp Olive oil
1 pkg (8 oz) frozen artichoke hearts, thawed and quartered
3/4 cup Fat-skimmed chicken broth or vegetable broth
1/2 cup Dry white wine
1/4 cup Whipping cream
1 tsp Grated lemon peel
3 tbsp Chopped parsley
Salt and pepper
Lemon wedges
Preparation
1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 2 to 3 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and rosemary in oil until onions are limp, 1 to 2 minutes. Add artichoke hearts, broth, wine, cream, and lemon peel; stir until boiling, 1 to 2 minutes.
3. Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste. Lift with two spoons to mix. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute among plates. Serve with lemon wedges to squeeze over pasta.
Cook's Notes
Can substitute sliced red and yellow bell peppers for the artichoke hearts, or mushrooms for the artichokes and sherry for the white wine.
Nutrition Information
Calories: 441
;
Total Fat: 15 g
;
Saturated Fat: 5 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 60 g
;
Protein: 14 g
;
Vitamin A: 739 IU
;
Vitamin C: 20 mg
;
Calcium: 102 mg
;
Sodium: 562 mg
;
Iron: 5 mg
;
Fiber: 7 g