Directions:
- Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
- Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
- Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.45 Kcal (584 kJ) | ||
| Calories from fat | 78.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 20.77mg | 7% | |
| Sodium | 131.2mg | 5% | |
| Potassium | 69.46mg | 1% | |
| Total Carbs | 11.81g | 4% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 316.2 Kcal (1324 kJ) | ||
| Calories from fat | 177.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.7g | 13% | |
|---|---|---|---|
| Cholesterol | 47.09mg | 7% | |
| Sodium | 297.5mg | 5% | |
| Potassium | 157.52mg | 1% | |
| Total Carbs | 26.78g | 4% | |
| Sugars | 5.83g | 10% | |
| Dietary Fiber | 2.4g | 4% | |
| Protein | 8.72g | 8% | |
| Vitamin C | 4mg | 3% | |
| Vitamin A | 0.2mg | 2% | |
| Iron | 1mg | 2% | |
| Calcium | 193.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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