Adapted from the back of the De Cecco Penne Rigate package.
1. In a skillet over medium-high heat, saute the sliced onion in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the capers and tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
2. Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 328 | ||
Calories from Fat: 62 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 57mg | 18 % | |
Sodium 197mg | 7 % | |
Potassium 636.7mg | 17 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 49.2g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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