| 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)
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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