Spaghetti with Roasted Artichokes, Pine Nuts and Golden Raisins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Using golden raisins in this pasta recipe lends a delicate sweetness to a healthy, savory dish. Using PLUS pasta adds protein, fiber, and ALA Omega-3 without sacrificing great taste. Ingredients:
1 box barilla plus thin spaghetti |
4 tablespoons extra virgin olive oil |
1 clove garlic, chopped |
8 baby artichokes, sliced into wedges |
salt to taste |
black pepper to taste |
3/4 cup golden raisins, reconstituted |
1/4 cup pine nuts, toasted |
1/2 cup parmigiano-reggiano cheese, shredded |
1 tablespoon parsley, chopped |
1/4 pound pancetta, sliced thin and rendered |
Directions:
1. Bring a large pot of water to a boil.
2. In a large skillet, saute garlic in olive oil for 1-2 minutes. ADD artichokes and saute until they are nice and soft. Season with salt and pepper. Add raisins and stir to combine.
3. Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid. Add the reserved cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 more minute. The sauce should become creamy.
4. Remove from heat and toss with pine nuts, cheese, parsley and pancetta.
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