Makes 6 servings
Prep Time: 30 minutes
Total Time: 45 minutes
Artichokes and zucchini are two of Italy's favorite vegetables. Lemon gives this dish a bright, refreshing taste.
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 medium zucchini, sliced
2-9 ounce packages frozen artichoke hearts, defrosted
2 teaspoons lemon zest
1/4 cup lemon juice
to taste salt
to taste freshly ground black pepper
1/2 box (7.25 ounces) BARILLA PLUS Angel Hair
1/3 cup Parmigiano Reggiano cheese, freshly grated
1 tablespoon fresh tarragon, chopped
- Sprinkle zucchini with salt. Drain in colander 30-60 minutes.
- Heat olive oil in a large skillet. Add zucchini sauté until tender.
- Add garlic and saute 1 additional minute.
- Add artichoke hearts lemon juice and lemon zest. Simmer for 2 minutes.
- Cook pasta according to package directions. Drain. Add pasta to sauce.
- Add tarragon; mix well. Sprinkle with Parmigiano cheese and serve.
Add 3 ounces of fish or skinless chicken or 3/4 cup beans to round out this meal.
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1 Serving
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Calories: 356
Protein: 11g
Carbohydrate: 34g
Dietary Fiber: 8g
Total Fat: 22g
Saturated Fat: 3.5g
Cholesterol: 4mg
Calcium: 77mg
Sodium: 145mg
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