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Awesome Spaghetti with Artichokes, Mint & Chilis

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Awesome Spaghetti with Artichokes, Mint and Chilis recipe

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

16 16
BABY BABY ARTICHOKES
outer leaves removed, stems peeled and soaking in cool, , acidulated water *
4 4
CLOVES CLOVES GARLIC
thinly sliced
1 1
LARGE LARGE RED ONION
cut into 1/4 inch julienne
4 4
EACH JALAPEÑO PEPPER
seeded and sliced *
4 115.6
1 453.6
POUND G SPAGHETTI
1 1
BUNCH BUNCH MINT LEAVES
leaves removed and left whole *
¼ 59
CUP ML ROMANO CHEESE
freshly grated *
1
X BLACK PEPPER
ground *

Directions

Bring 6 quarts water to boil, add 2 tablespoons salt. Slice the trimmed artichokes up and down ¼ inch thick to yield 4 to 5 pieces per artichoke.

Place artichokes in large sauté pan with garlic, onion, jalapenos and olive oil and sauté over medium high heat until artichokes are tender but not too brown. Set aside.

Drop spaghetti into boiling water and cook until tender yet still al dente. Drain in colander over sink, reserving ½ cup pasta water.

Pour hot pasta into sauté pan with artichokes. Turn heat to medium and gently toss to coat pasta with ingredients.

If it seems too dry, add a little of the pasta water and toss again. Toss in mint leaves, grated cheese and toss to mix. Pour into heated serving bowl, grind pepper over and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 232g (8.2 oz)
Amount per Serving
Calories 700 37% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 2% Vitamin C 12%
Calcium 6% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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