While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. Peter Halferty, Corpus Christi, Texas.
0.08 pound Fresh asparagus, trimmed and cut into 1 1/2 inch pieces
0.67 cup Uncooked bow tie pasta
1/2 tablespoon Olive oil, divided
0.17 can Water packed quartered artichoke hearts, well drained
0.33 Garlic cloves, minced
0.17 cup Crumbled Goat Cheese
0.33 tablespoon Minced Fresh Parsley
0.17 tablespoon Grated lemon zest
0.33-1/2 tablespoon Lemon juice
0.06 cup Grated Parmesan Cheese
Nutrition value
473
calories per serving
14 g Fat28 g Protein110 g Carbs6 g FiberOther
Current Totals
Fat
14g
Protein
28g
Carbs
110g
Fiber
6g
MacroNutrients
Carbs
110g
Protein
28g
Fiber
6g
Fats
Fat
14g
Vitamins & Minerals
Calcium
283mg
Iron
4mg
Vitamin A
143mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
63mcg
Vitamin B12
< 1mcg
Vitamin C
12mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
94mg
Manganese
< 1mg
Phosphorus
445mg
Selenium
13mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment