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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Italian Main dishes, Pasta, Vegetables 4 Servings

INGREDIENTS

1 lb Penne, cooked al dente
3 T Italin olive oil
2 Garlic cloves, minced
1 13.5 oz artichoke hearts
packed in water
1/2 c Lamoreaux Landing Estate
White
3 T Parmesean or Romano cheese
grated
2 T Italian style breadcrumbs
1/4 c Fresh parsley, chopped
Fresh ground black pepper
to taste

INSTRUCTIONS

Cook penne as directed.  Heat oil in large skillet. Add garlic, saute
until soft.  Drain and rinse artichoke hearts. Cut into eighths. Add to
oil and  gtarlic. Stir until heated through.  Add wine, stir and cook
for 5 minutes.  Add cheese and breadcrumbs.  Add sauce to penne. Toss
with parsley. Add pepper to taste. Sprinkle  with cheese.  Recipe by:
Lamoreaux Landing Wince Cellars  Posted to recipelu-digest by
Nesb2@aol.com on Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 519
Calories From Fat: 115
Total Fat: 13.1g
Cholesterol: 37.4mg
Sodium: 748.3mg
Potassium: 511.5mg
Carbohydrates: 72.8g
Fiber: 7.6g
Sugar: <1g
Protein: 28g


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