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Receta Spaghetti With Artichokes, Braised Garlic, Pecorino Pepato
Add a photoRaciónes: 4
Ingredientes
- 6 x Jumbo Artichokes
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 12 x Garlic cloves, peeled, left whole
- 6 ounce Sweet vermouth
- 1 lb Spaghetti
- 1/2 c. Finely-minced Italian parsley, (abt 2 bunches)
- 1/2 c. Pecorino pepato
- Â Â (peppered sheep's lowfat milk cheese)
Direcciones
- Trim the artichokes down to the heart, stem and most delicate leaves.
- Quarter and remove the choke and pace in acidulated water. In a 12- to 14-inch saute/fry pan, heat oil and garlic over medium heat and cook till garlic is light golden brown-brown. Add in artichokes and sweet vermouth and cook till artichokes are tender, about 10 to 12 min. Cook spaghetti according to package instructions and drain well. Toss into pan with artichokes. Add in parsley and toss well. Pour into heated bowl, shave in pecorino cheese and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 720 | |
| Calories from Fat 196 | 27% |
| Total Fat 22.3g | 28% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 569mg | 16% |
| Total Carbs 102.14g | 27% |
| Dietary Fiber 10.2g | 34% |
| Sugars 7.19g | 5% |
| Protein 17.66g | 28% |
