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Italian Artichokes Pasta

Artichokes are awesome. They are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron. Its alleged health benefits include lower blood sugar levels and improved digestion, heart health, and liver health. So we like meals which includes this awesome thistle.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Cooking time: 20-30 min
Taste: Salty
Food direction: fitness meal, traditional, vegan
Servings: 4 people
Author: Klaus

Ingredients

  • 300 g baby tomatoes
  • 1 tsp sugar or dates
  • 500 g pasta (we recommend low carb pasta)
  • 8-10 pieces inlaid artichoke hearts
  • 1/4 bunch flat-leaf parsley
  • 3 tbsp olive oil
  • 5 tbsp dry white wine
  • 1 tbsp vegetable seasoning
  • salt, pepper

Instructions

  • Preheat the oven (200 ° C). Wash, dry and halve the tomatoes. Spread them on a baking sheet lined with baking paper. Sprinkle with sea salt and sugar. Bake in the oven for 15-20 minutes until lightly browned.
  • Cook the low carb noodles in 4–5 l salt water (1 tsp salt per liter) according to the package instructions until they are bite-proof. Drain the artichokes and cut into wedges. Wash the parsley, shake dry and finely chop both the leaves and the top stems.
  • Boil the oil, wine and vegetable stock in a large pan and reduce to half. Drain the pasta, pour it dripping wet with artichokes and tomatoes and stir briefly. Season with salt and pepper. Sprinkle with parsley.