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Penne with Artichoke Sauce
Serves 7Ingredients:
1 box Dreamfields Penne Rigate
2 tablespoons light olive oil
1/2 cup chopped red onion
1/2 cup chopped fresh basil
28 ounces artichoke hearts in brine, drained and quartered
1 cup chopped broccoli florets
1 cup white cooking wine
1/2 cup half & half
1 teaspoon salt
1 teaspoon pepper
1/2 cup Parmesan cheese
Directions:
- Cook pasta according to package directions.
- Meanwhile, heat oil and butter in large frying pan. Add onion, basil and artichokes, cook 5 minutes at medium-high heat.
- Stir in broccoli and wine, cook 3 minutes or until wine has evaporated.
- Add half & half. Bring to a boil, reduce heat and simmer for 10 minutes.
- Combine pasta with sauce and toss with cheese and serve immediately.
Nutrition information per serving (1/7 of recipe): 369 calories; 16 g protein; 22 g digestible carbohydrates; 9 g fat; 4 g saturated fat; 15 mg cholesterol; 1027 mg sodium; 7 g total dietary fiber.
Labels: all, family, High-Fiber, italian, Low-Digestible-Carbs, main-dish, mediterranean, penne, vegetarian
posted by Recipe Guru
at
3:58 PM
on
Thursday, August 28, 2008
 DREAMFIELDS FOODS ONE
PASTA AVENUECARRINGTON,
ND 584211-800-250-1917 |
1 Comments :
I haven't made this recipe yet but I wanted to comment on the "white cooking wine" ingredient. The grocery stores do sell "cooking wine" but it awful stuff. Most cooks know that you should cook with the same wine that you would drink with the meal. In this case, use Pinot Grigio, Sauvignon Blanc, or Chardonnay. Whatever you do, don't use anything called "cooking wine".
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