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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • Meanwhile, cook pasta according to package directions. Drain; return pasta to pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • Add artichoke mixture, parsley, and mint to pasta; toss gently to mix. Top with Parmesan cheese, if desired. Makes 4 servings.

Nutrition Facts

303 calories; 10 g total fat; 1 g saturated fat; 5 mg cholesterol; 332 mg sodium. 44 g carbohydrates; 9 g fiber; 13 g protein; 103 RE vitamin a; 28 mg vitamin c; 141 mg calcium; 5 mg iron;

Reviews