Quick pasta dinner
Source: Geoffrey Zakarian the Kitchen
a1. Bring a large pot of salted water to a boil.
2. In a large sedate pan over medium heat, heat 1 tablespoon olive oil. Add bacon and cook until it just starts to get a little crisply,
about 5 minutes. Add the crushed red peppers, garlic and shallot and cook, stirring until tender, 3 to 5 minutes. Add the beans
and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
3. Meanwhile cook the pasta until almost al dent. Drain the pasta and save the water.
4. Add the pasta to the pan over medium heat. Add the pasta water and continue to cook until the sauce is coating the pasta.
Remove from the heat and add 1/2 of the Parmesan . Mix in the butter and half of the parsley. Season with salt and pepper
transfer to a large serving bowl and garnish with the remaining Parmesan, Parsley and 2 tablespoons of EVOO.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 153 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 86.8mg | 3 % | |
Potassium 75.6mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 1.4g | 2 % | |
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: 162
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