Drain and slice artichokes, reserving the oil. Combine the artichokes,
reserved oil and red pepper flakes in a large skillet and cook over medium
heat until warm.
Add the spaghetti and parsley to the artichoke mixture and toss to combine.
Cook until just heated through.
Top each portion of pasta with one fourth the cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 272.8mg||7 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 80.2g|
|Protein 14.7g||21 %|
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: 417
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