Pasta - Pasta with Artichokes and Carrots

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Pasta with Artichokes and Carrots

 

Recipe By :The Mayo Clinic Williams-Sonoma Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried spinach fettucine

1 tablespoon olive oil

16 ounces frozen artichoke hearts -- cut lengthwise into thin

strips

8 carrots -- finely diced

1/4 teaspoon red pepper flakes

2 cloves garlic -- minced

1/3 cup dry vermouth

2 tablespoons lemon juice

2 tablespoons chopped fresh thyme OR 2 teaspoons dried

thyme

1/2 cup crumbled soft goat cheese

 

Fill a large pot 3/4 full of water and bring to a boil. Add the pasta and cook

until al dente, about 10 minutes, or according to package directions.

While the pasta cooks, in a large nonstick frying pan over medium-high heat,

heat the olive oil. Add the artichoke hearts, carrots, and pepper flakes and

saute until the carrots are tender, 5-7 minutes. Stir in the garlic and cook

until fragrant, about 30 seconds longer. Add the vermouth, lemon juice, and

thyme. Cook, stirring, 30 seconds longer.

Remove 1/4 cup of the cooking water, then drain the pasta thoroughly. Add the

reserved cooking water and pasta to the vegetables. Stir and toss to combine.

To serve, divide among individual plates. Top each with an equal amount of the

goat cheese.

 

 

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Per serving: 115 Calories (kcal); 3g Total Fat; (24% calories from fat); 3g

Protein; 17g Carbohydrate; 0mg Cholesterol; 86mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0