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Ingredientes
- 2 c. water
- 2 Tbsp. lemon juice
- 3 lrg artichokes, (14 ounces each)
- 3 Tbsp. porcini mushroom-flavored extra virgin olive oil or possibly
- Â Â extra-virgin extra virgin olive oil, divided
- 1 lb mushrooms
- 2 lrg garlic cloves, chopped
- 4 c. low-salt chicken broth
- 1 Tbsp. minced fresh thyme
- 1/2 tsp salt, divided
- 8 c. minced spinach
- 8 c. warm cooked pappardelle pasta
- Â Â (12 ounces uncooked wide ribbon noodles)
- 2/3 c. grated fresh parmesan cheese, (2-2/3 ounces)
- Â Â divided
- 1/4 c. chopped fresh flat-leaf parsley
- 1/8 tsp pepper
Direcciones
- Combine water and lemon juice, and set aside.
- Working with 1 artichoke at a time, cut off stem end to within 1 inch of base; peel stem. Pull off bottom leaves and tough outer leaves, leaving the tender heart and bottom.
- Cut artichoke in half lengthwise, and remove fuzzy thistle from bottom with a spoon. Thinly slice the artichoke, and place in lemon water. Repeat procedure with the remaining artichokes. Drain.
- Heat 2 Tbsp. of oil in a large nonstick skillet over high heat. Add in mushrooms; sautee1 minute. Add in the sliced artichoke; sautee5 min. Add in garlic; sautee2 min. Add in broth, thyme, and 1/4 tsp. salt; reduce heat, and simmer, uncovered, 12 min.
- Combine mushroom mix, remaining oil, remaining salt, spinach, pasta, 1/3 c. Parmesan cheese, parsley, and pepper; toss well. Sprinkle with remaining cheese.
- Yield: 6 servings (serving size: 1-1/2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 41 | 37% |
| Total Fat 4.61g | 6% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 457mg | 19% |
| Potassium 636mg | 18% |
| Total Carbs 9.37g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.02g | 1% |
| Protein 11.37g | 18% |
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