Artichoke Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Campanelle pasta cooked in chicken broth and tossed with an entire jar of marinated artichoke hearts, pine nuts, and fresh mint and parsley. Tangy, savory, and ready in about 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup pine nuts ((optional))
- 2 tablespoons extra virgin olive oil, (plus more to finish)
- 1 small onion, (finely sliced longways (pole to pole))
- 1 pound campanelle pasta
- 3 to 4 garlic cloves, (finely chopped)
- 4 cups chicken stock (or vegetable broth)
- Kosher salt
- Freshly ground black pepper
- 1 24-ounce jar marinated artichoke hearts (or 2 12-ounce jars)
- 1/2 cup freshly grated Parmesan, (plus more to serve)
- 1/4 cup fresh mint leaves, (roughly chopped, plus more to serve)
- 1/4 cup chopped fresh parsley
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 995mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 218mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.