Brian Boitano's Artichoke and Spinach Pasta Recipe

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Brian Boitano's Artichoke and Spinach Pasta
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Ingredients
15
Count
Nutrition
647
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. FOR ROASTING THE ARTICHOKES.
  2. Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring.
  3. Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal.
  4. Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then into strips about 1/4 inch thick. Set aside.
  5. PASTA.
  6. Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.
  7. In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper.
  8. At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente.
  9. Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture.
  10. When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 646.93 Kcal (2709 kJ)
Calories from fat 259.51 Kcal
% Daily Value*
Total Fat 28.83g 44%
Cholesterol 29.63mg 10%
Sodium 702.39mg 29%
Potassium 1712.85mg 36%
Total Carbs 73.2g 24%
Sugars 7.13g 29%
Dietary Fiber 12.39g 50%
Protein 27.06g 54%
Vitamin C 74.6mg 124%
Iron 8.6mg 48%
Calcium 536.2mg 54%
Amount Per 100 g
Calories 119.73 Kcal (501 kJ)
Calories from fat 48.03 Kcal
% Daily Value*
Total Fat 5.34g 44%
Cholesterol 5.48mg 10%
Sodium 130mg 29%
Potassium 317.01mg 36%
Total Carbs 13.55g 24%
Sugars 1.32g 29%
Dietary Fiber 2.29g 50%
Protein 5.01g 54%
Vitamin C 13.8mg 124%
Iron 1.6mg 48%
Calcium 99.2mg 54%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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