Shades-of-Green Pasta
Recipe from Better Homes and Gardens

Fresh green herbs and vegetables keep this pasta dinner low in fat.


Shades-of-Green Pasta

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Ingredients
  • 12 
    baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and quartered
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  • 4  ounces
    dried fettuccine or spinach fettuccine
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  • 3  medium
    leeks, sliced (1 cup)
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  • 1  teaspoon
    bottled minced garlic
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  • 2  tablespoons
    olive oil
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  • 1  cup
    shelled peas (about 12 ounces in the pod) or frozen peas
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  • 3/4  cup
    chicken broth or vegetable broth
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  • 1/2  cup
    coarsely snipped fresh flat-leaf parsley
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  • 2  tablespoons
    coarsely snipped fresh mint
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  •  
    Thin slices Parmesan cheese (optional)
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Directions
1.
If using baby artichokes, remove outer leaves until you reach pale green or yellow leaves on the bottom half. Cut darker green portion of leaves off top half of artichoke and discard. Cut off stem and trim any remaining green from base of artichoke. Quarter artichokes. Remove purple or pink leaves, if present, on the inside.
2.
Meanwhile, cook pasta according to package directions. Drain; return pasta to pan.
3.
Cook and stir quartered artichokes or artichoke hearts with leeks and garlic in hot oil in a large skillet over medium-high heat for 5 minutes. Add peas and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until artichokes are tender.
4.
Add artichoke mixture, parsley, and mint to pasta; toss gently to mix. Top with Parmesan cheese, if desired. Makes 4 servings.
Nutrition information
Calories 303, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 332 mg, Carbohydrate 44 g, Fiber 9 g, Protein 13 g. Daily Values: Vitamin A 10%, Vitamin C 48%, Calcium 14%, Iron 30%. Percent Daily Values are based on a 2,000 calorie diet
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