Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes. Add chopped parsley, wine, olives, and lemon zest and cook briefly. Toss with hot pasta and top with grated Parmesan. Season to taste with salt and pepper. Recipe By: JACQUELINE MALLORCA
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 163.7mg||50 %|
|Sodium 95.9mg||3 %|
|Potassium 583.6mg||15 %|
|Total Carbohydrate 129.1g||38 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 126.7g|
|Protein 26.9g||38 %|
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Calories per serving: 691
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