Artichoke Pasta

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Artichoke Pasta Ingredients

HAND	EXTRUDER
1 c Durum semolina	1 1/4 c Durum semolina
1 1/2 ts Dried parsley, optional	2 ts Dried parsley, optional
1/4 c To 1/3 marinated artichoke	1/4 c Marinated artichoke hearts
Hearts	1 1/4 ts Lemon juice
1 ts Lemon juice

Instructions for Artichoke Pasta

Puree artichokes in blender. No additional oil is needed in the extruder recipe as it is already in the marinade. If using fresh parsley in the hand recipe, triple the amount. Cook fresh and do not allow to dry. Per 1 cup Serving: 164calories 6.3g protein 33.1g carbohydrate 0.8g fat 9.5 mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. > Submitted By AVION@ILINK.NIS.ZA (GARETH (00786130)) On SAT, 24 JUN 1995 025337 GMT From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized