| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | Lemon, halved | |
| 2 | Artichokes, prepared as | |
| directed | ||
| 1 | T | Olive Oil |
| 1 | Clove Garlic, minced | |
| 2 | c | Fresh or frozen Peas |
| 1/2 | c | Ham, finely Shredded |
| Recommend 2 oz. good | ||
| quality Prosciutto or | ||
| Smithfield Ham | ||
| 1 | 14-oz can Low-sodium Chicken | |
| Broth | ||
| 3 | T | Fresh Parsley, finely |
| chopped | ||
| Salt and freshly ground | ||
| Black Pepper to taste | ||
| 1 | lb | Penne Pasta |
| 1/2 | c | Parmesan Cheese, freshly |
| grated |
INSTRUCTIONS
If your New Year's resolutions include an effort to eat better in 1999, you're going to enjoy the month of January at Recipe-a-Day. The Cook & Kitchen Staff are finishing up a month of Recipe-a-Day~Light. Today's recipe is for a hearty pasta main course. You'll find the combination of textures produces a savory meal that contains about 410 calories per serving and 7 grams of fat, of which only 1.4 grams are saturated fat. Place a large pot of lightly salted water on the stove to boil over a high-heat setting. Fill a medium-sized bowl with cold water and squeeze the juice of the lemon halves into the water. Add the juiced lemon halves to the bowl, too. Snap off the outer layer of leaves on the artichokes. Trim the bottom quarter-inch off each artichoke with a paring knife. Pare away any fibrous or hard green portions of the artichoke. Use a melon baller or spoon to scoop out the fuzzy chokes in the center. Cut the stems and hearts into 1/4-inch thick slices and place the prepared artichoke slices in the lemon water. In a heavy skillet, warm the oil over medium heat. Add the garlic and sauté, stirring occasionally, until fragrant (about 3 minutes). Drain the artichoke slices and add them to the skillet. Cook, stirring lightly for about 5 minutes, or until lightly browned. Add peas, shredded ham, and chicken broth. Cover the mixture and simmer for about 10 minutes, or until the artichokes are tender. Stir in parsley and season with salt and pepper to taste. Meanwhile, cook the Penne pasta in the boiling pot of water until al dente, about 10 to 12 minutes. Drain the pasta and place in a warmed serving bowl. Add the pea mixture and about 1/4 cup of Parmesan cheese. Toss to combine. Serve warm with remaining Parmesan cheese on the side. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Jan 22, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 124
Total Fat: 14.1g
Cholesterol: 32.3mg
Sodium: 1204.7mg
Potassium: 369.6mg
Carbohydrates: 66.3g
Fiber: 6.2g
Sugar: 3.4g
Protein: 30.3g