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Name: Artichoke Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Dried parsley optional; 1 1/2 ts Dried parsley optional; 1 ts Lemon juice; 1 c Durum semolina; 1 1/4 c Durum semolina; 1/4 c Marinated artichoke hearts; 1 1/4 ts Lemon juice; 1/4 c marinated artichoke hearts

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INGREDIENTS

EXTRUDER
2 ts Dried parsley ; optional
1 1/2 ts Dried parsley ; optional
HAND
1 ts Lemon juice
1 c Durum semolina
1 1/4 c Durum semolina
1/4 c Marinated artichoke hearts
1 1/4 ts Lemon juice
1/4 c marinated artichoke hearts

Servings

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (639g)
Recipe Makes: 1

Calories: 1864
Calories from Fat: 52 (3%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 59.7mg		2 %
Potassium 1273mg		33 %
Total Carbohydrate 377.9g		111 %
	Dietary Fiber 24.3g	97 %
	Sugars, other 353.7g
Protein 67.1g		96 %
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.

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Calories per serving: 1864

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