nutritional information

Per 1-cup serving:

  • Calories: 326
  • Protein: 10 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 52 g
  • Cholesterol: <1 mg
  • Sodium: 251 mg
  • Fiber: 4 g
  • Sugar: 4 g
Vegan

Pappardelle with Artichokes and Arugula

Serves 4

30 minutes or fewer

This dish is easy enough for weeknight suppers, but elegant enough for casual dinner parties.
  • 1 6-oz. jar oil-packed artichoke hearts, drained, 1 Tbs. oil reserved
  • 6 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
  • ⅓ cup Pinot Grigio wine
  • 6 cups baby arugula leaves
  • 1 8.8-oz. pkg. dry pappardelle pasta

1. Coarsely chop artichoke hearts and sun-dried tomatoes; set aside.

2. Heat oil from artichokes and oil from tomatoes in skillet over medium-high heat. Add chopped artichokes and sun-dried tomatoes, and cook 3 to 4 minutes. Add wine, and cook 3 minutes, or until most of wine has evaporated. Stir in arugula, and cook 2 to 3 minutes, or until wilted.

3. Meanwhile cook pasta in large pot of boiling salted water according to package directions, drain, and reserve 1/4 cup cooking liquid. Return drained pasta to pot with reserved cooking liquid, and stir in artichoke mixture. Season with salt and pepper, if desired.

September 2010 p.34

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comments

This is delicious but I doubled the artichokes to 12 oz. and also added in a few extra SDTs. Didn't want to be hunting around my plate trying to find the good stuff. Also added some thickly grated pecorino romano before serving. Delectable.

Nicole Noel - 2013-01-13 00:10:10

New at vegetarianism

Sara - 2010-09-22 15:28:43