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Ingredientes
- 1 lb Penne, cooked al dente
- 3 Tbsp. Italin extra virgin olive oil
- 2 lrg Garlic cloves, chopped
- 1 can (13.5 ounce) artichoke hearts, packed in water
- 1/2 c. Lamoreaux Landing Estate White
- 3 Tbsp. Parmesean or possibly Romano cheese, grated
- 2 Tbsp. Italian style breadcrumbs
- 1/4 c. Fresh parsley, minced
- Â Â Fresh grnd black pepper, to taste
Direcciones
- Cook penne as directed.
- Heat oil in large skillet. Add in garlic, saute/fry till soft.
- Drain and rinse artichoke hearts. Cut into eighths. Add in to oil and gtarlic.
- Stir till heated through.
- Add in wine, stir and cook for 5 min.
- Add in cheese and breadcrumbs.
- Add in sauce to penne. Toss with parsley. Add in pepper to taste. Sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 43 | 9% |
| Total Fat 4.95g | 6% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 174mg | 7% |
| Potassium 323mg | 9% |
| Total Carbs 89.17g | 24% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.47g | 2% |
| Protein 19.22g | 31% |
