While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. Peter Halferty, Corpus Christi, Texas.
0.5 pound Fresh asparagus, trimmed and cut into 1 1/2 inch pieces
4 cup Uncooked bow tie pasta
3 tablespoon Olive oil, divided
1 can Water packed quartered artichoke hearts, well drained
2 Garlic cloves, minced
1 cup Crumbled Goat Cheese
2 tablespoon Minced Fresh Parsley
1 tablespoon Grated lemon zest
2 tablespoon Lemon juice
0.33333333333333326 cup Grated Parmesan Cheese
Nutrition value
473
calories per serving
14 g Fat28 g Protein110 g Carbs6 g FiberOther
Current Totals
14 g Fat
28 g Protein
110 g Carbs
6 g Fiber
MacroNutrients
Carbs
110 g
Protein
28 g
Fiber
6 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
283 mg
Iron
4 mg
Vitamin A
143 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
63 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
94 mg
Manganese
1 mg
Phosphorus
445 mg
Selenium
13 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
