Pasta-Artichoke Pasta Piccata

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* Exported from MasterCook *

 

Artichoke Pasta Piccata

 

Recipe By : Cooking Light, Nov-Dec 1996

Serving Size : 8 Preparation Time :0:00

Categories : Pastanoodle

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cans artichoke hearts, 14oz, 6-8/can -- drained

8 large egg whites

4 large eggs

2/3 cup grated Parmesan cheese

1/2 cup dry bread crumbs

4 teaspoons dried Italian seasoning

1 teaspoon pepper

cooking spray

1 cup all-purpose flour

8 cups angel hair pasta, 16 oz uncooked -- hot, cooked

4 cups marinara sauce

1/2 cup fresh flat-leaf parsley -- chopped

 

Preheat oven to 400 oF. Place 24 artichokes in a colander, pressing with

the back of a spoon to remove juice; set aside. (Reserve any remaining

artichokes for another use).

 

Combine egg whites and next 5 ingredients (egg whites through pepper); stir

with a whisk. coat a large nonstick skillet with cooking spray; place over

medium high heat. Working with 1 artichoke at a time, dredge artichokes in

flour and dip in egg white mixture. Add 12 artichokes to skillet; cook 3

minutes turning to brown on all sides. Remove artichokes from skillet;

place on a baking sheet coated with cooking spray. Set aside. Repeat

procedure with remaining 12 artichokes and egg white mixture.

 

Bake at 400 oF for 15 minutes or until hot. Serve over hot pasta and heated

marinara sauce. Sprinkle with parsley. Yield: 8 servings (serving size: 3

artichokes, 1 cup pasta and 1/2 cup sauce).

 

Typos by Gail Shermeyer, 4paws.

 

 

 

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Nutr. Assoc. : 42 0 0 0 0 0 0 0 0 2053 0 0

 

 

Karen S

ksonness