Penne Artichoke Pasta
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INGREDIENTS
- 1 Bell pepper (or mixed
- 1 Stalk celery, chopped
- 1 cn Diced tomatoes (fresh works
- 1 pk Penne pasta (I prefer La
- 2 Cloves garlic, minced or
- 1 cn Artichoke hearts, diced
- 1 sm Onion ; chopped
INSTRUCTIONS
Saute celery, onion, garlic, and peppers in water or some of the artichoke liquid. (I use a little olive oil for flavor, a drizzle to 1 tsp). Cook until soft. Drain artichokes and braise for 1-2 minutes, add tomatoes, with liquid. If you prefer a more sauce-like mixture, save the liquid from the artichokes. Toss with pasta. Can be served warm off the stove, or is even better and more flavorful when chilled. Can also be tossed with FF Parmesan cheese, (or fresh grated, if you can stand the fat.) Posted to fatfree digest V97 #045 by Kai McCoy
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (110g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 44 | ||
| Calories from Fat: 1 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4.4mg | 0 % | |
| Potassium 160.6mg | 4 % | |
| Total Carbohydrate 10.3g | 3 % | |
| Dietary Fiber 1.9g | 7 % | |
| Sugars, other 8.4g | ||
| Protein 1.2g | 2 % | |
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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: 44
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