An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (11)
Easy Artichoke Pasta
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 16%
CARBS 37G47% OF CAL
4G FIBER0G ADDED1G INTRINSIC32G OTHER1G TOTAL SUGAR
FAT 15G43% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with sautéed artichokes, garlic, oregano, and Parmesan. Light, Mediterranean-inspired, and ready in 25 minutes.
mainitalianpastavegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5-6 artichokes (fresh or frozen artichoke hearts)
- ¼ cup olive oil
- 2 cloves garlic chopped
- ½ teaspoon oregano
- ¼ teaspoon salt
- 1-2 dashes hot pepper flakes or to taste
- ¼ cup water
- 3 cups cooked spaghetti
- 2-3 tablespoons Freshly grated Pecorino or Parmesan cheese to taste
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 16%
CARBS 37G47% OF CAL
4G FIBER0G ADDED1G INTRINSIC32G OTHER1G TOTAL SUGAR
FAT 15G43% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 516mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.