| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Ethnic, Pasta, Sauces, Sun-dried, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Artichoke hearts, 13-15 oz. | |
| 5 | Garlic cloves, minced | |
| 2 | oz | Somona marin. dried tomatoes |
| 2 | T | Olive oil from mar. tomatoes |
| 2 | T | Lemon juice |
| 1 | t | Red pepper flakes |
| 2 | T | Parsley, fresh chopped |
| 3/4 | c | Bread crumbs, fresh |
| 1 | T | Garlic, chopped |
| 12 | oz | Penne pasta, cooked drained |
| 1 | T | Romano cheese, grated |
| 1/4 | t | Black pepper, freshly ground |
| 1/4 | t | Salt |
INSTRUCTIONS
Drain the artichokes and reserve the liquid. Add enough water to make 1 cup liquid. Cut the artichokes in quarters. Cook and stir the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large skillet over medium-high heat until golden. Reduce the heat to low. Add artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid, lemon juice, pepper flakes, parsley, salt, and pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese. Source: COOKING WITH MARINATED DRIED TOMATOES From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 446
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 390.1mg
Potassium: 438.3mg
Carbohydrates: 90.8g
Fiber: 9.6g
Sugar: 1.6g
Protein: 17.3g