| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Main dishes, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | Jar, 6oz. marinated | |
| artichokes drained with | ||
| tablespoons liquid | ||
| reserved | ||
| 4 | c | Assorted vegetables, such as |
| sliced carrots yellow | ||
| squash and asparagus | ||
| 2 | Cloves garlic, sliced thin | |
| 1 | 16oz fava beans rinsed | |
| and drained | ||
| 1 | c | Vegetable broth |
| 1 | t | Grated lemon peel |
| 1 | lb | Plain and/or spinach |
| linguine | ||
| 1/2 | c | Grated Asiago cheese |
INSTRUCTIONS
2 Heat reserved artichoke liquid in large skillet over medium high heat. Add vegetables and garlic; cook, stirrig 12 minutes or until vegetables are crisp-tender. Stir in beans, broth, artichoke hearts, and lemon peel. Cook 2 minutes until heated through. Meanwhile, cook linguine according to package directions, drain well and toss with vegetable mixture, cheese and salt and pepper totaste. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 13.2mg
Sodium: 680.3mg
Potassium: 480.2mg
Carbohydrates: 19.3g
Fiber: 6.6g
Sugar: <1g
Protein: 8.8g