Cook penne as directed. Heat oil in large skillet. Add garlic, saute until soft. Drain and rinse artichoke hearts. Cut into eighths. Add to oil and gtarlic. Stir until heated through. Add wine, stir and cook for 5 minutes. Add cheese and breadcrumbs. Add sauce to penne. Toss with parsley. Add pepper to taste. Sprinkle with cheese. Recipe by: Lamoreaux Landing Wince Cellars Posted to recipelu-digest by Nesb2@aol.com on Feb 18, 1998
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 129 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 85.1mg||26 %|
|Sodium 301mg||10 %|
|Potassium 598.2mg||16 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 71.3g|
|Protein 18.4g||26 %|
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Calories per serving: 503
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