PASTA SHELLS WITH ARTICHOKES
From the Chicago Tribune.
• 1 lb. medium pasta shells
• 1 (1 lb.) pkg. frozen baby artichokes or artichoke hearts or 2 pkg. (9 oz. each)
• 2 tbsp. olive oil
• 1 garlic clove, chopped
• 1/4 tsp. salt
• 1/2 c. dry white wine
• 2 to 4 tbsp. cream
• 1/2 c. chopped Italian parsley
• 1/2 c. brine-cured green olives (not canned or jarred), quartered
• Zest of 1 lemon
• 1/2 c. grated Pecorino Romano cheese, plus more for serving
Cook the pasta in a large pot of well-salted boiling water over high heat until al dente. Meanwhile, thaw the artichokes in the microwave according to package directions. (It’s OK if the artichokes are not completely thawed; they will continue to cook in the skillet.)
Heat the olive oil in a large skillet over medium-high heat; add the garlic. Cook until fragrant, but don’t allow to brown or burn, 1 minute.
Add the artichokes; season with the salt. Cook to warm through. Stir in the wine; reduce the heat to medium. Allow to reduce slightly.
Stir in 2 to 4 tablespoons cream, as you like; cook to thicken slightly, about 2 minutes. Stir in the parsley, olives and lemon zest.
Drain the pasta; return to the pot. Toss the artichokes, sauce and Romano cheese with the pasta. Serve, passing more grated Romano at the table.
Nutrition information per serving:
Calories 641 Fat 18 g Saturated fat 5 g
Sodium 646 mg
Carbohydrates 97 g
Protein 23 g
Cholesterol 19 mg
Dietary fiber 10 g