Le Cirque's Penne With Artichokes and Cauliflower Recipe

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Le Cirque's Penne With Artichokes and Cauliflower
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Ingredients
15
Count
Nutrition
292
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. To prepare the Artichokes:.
  2. Cut of stems using a sharp knife to produce a neat, flat base.
  3. As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
  4. With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
  5. Trim any remaining green from around the base.
  6. Lay the artichoke on its side and cut through, leaving about 1 and 1/2 from base to the trimmed top.
  7. Turn the artichoke upside down and halve it.
  8. Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
  9. Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
  10. To make the Recipe:.
  11. Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
  12. Bring to a boil, blanch for five minutes, drain and set aside.
  13. Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
  14. Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small-check-they should be crisp tender), drain and set aside.
  15. Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
  16. Add the artichokes and saute briefly.
  17. Season with oregano and rosemary and cook five minutes.
  18. Add the garlic and tomatoes to the pan and cook two minutes.
  19. Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
  20. Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
  21. Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
  22. Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 291.57 Kcal (1221 kJ)
Calories from fat 209.53 Kcal
% Daily Value*
Total Fat 23.28g 36%
Cholesterol 19.27mg 6%
Sodium 305.07mg 13%
Potassium 495.43mg 11%
Total Carbs 14.65g 5%
Sugars 3.95g 16%
Dietary Fiber 5.68g 23%
Protein 7.39g 15%
Vitamin C 38.3mg 64%
Iron 0.7mg 4%
Calcium 61.2mg 6%
Amount Per 100 g
Calories 125.42 Kcal (525 kJ)
Calories from fat 90.13 Kcal
% Daily Value*
Total Fat 10.01g 36%
Cholesterol 8.29mg 6%
Sodium 131.23mg 13%
Potassium 213.11mg 11%
Total Carbs 6.3g 5%
Sugars 1.7g 16%
Dietary Fiber 2.44g 23%
Protein 3.18g 15%
Vitamin C 16.5mg 64%
Iron 0.3mg 4%
Calcium 26.3mg 6%

* 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

  • 7
    Points
  • 8
    PointsPlus

Good Points

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

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