Ingredients for 4 servings:
* 300 g pasta
* 300 g of frozen artichokes
* 300 g tomatoes
* 2 tablespoons grated Parmesan cheese
* 1 lemon
* 4 tablespoons extra virgin olive oil
* 1 cup dry white wine
* Garlic, parsley, nuts, salt
Method:
Wash and finely chopped parsley together with a clove of garlic, place the whole in a saucepan and add the artichoke top edge still frozen, the filtered juice of half lemon, half a glass of white wine and nut. Cover the pot and cook over medium heat until the liquid is almost completely evaporated and the artichokes will be soft. Drain the tomatoes, chop with a fork and add the artichoke sauce, simmer to reduce sauce in covered container. Cook pasta, drain it without dripping too, put it in a bowl and season it first with olive oil and Parmesan, stirring well; eventually spilled over the pasta sauce of artichokes, sprinkle with a teaspoon of chopped parsley and serve immediately.
Nutritional information (approximate) per serving:
* Fat
12 gr.
* Carbohydrates
67 gr.
* Calories
400 Kcal.
* Proteins
12 gr.
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