Here artichokes are combined with smoky ham and fresh peas to create a pasta dish that tastes richer than it actually is. Serve with a green salad with a simple dressing of lemon juice and extra-virgin olive oil.
Active Time: 35 minutes |
Total Time: 35 minutes
1/2 cup thinly sliced prosciutto, or ham (2 ounces)
1 14-ounce can reduced-sodium chicken broth
2 tablespoons finely chopped fresh parsley
1/4 teaspoon salt
Freshly ground pepper, to taste
1 pound whole-wheat orecchiette, or penne
1/2 cup freshly grated Parmesan cheese, divided
Put a large pot of water on to boil for cooking pasta.
Fill a medium bowl with cold water. Squeeze the lemon juice into the water and add lemon halves. Snap off all the outer leaves of the artichokes. With a paring knife, trim the bottom 1/4 inch off the stems. Pare away the fibrous green portions, down to the hearts. With a melon baller or spoon, scoop out the fuzzy chokes. Cut stems and hearts into 1/4-inch-thick slices and drop into lemon water.
Heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Drain the artichokes and add to the pan. Cook, stirring, until lightly browned, 4 to 5 minutes. Add peas, ham and broth. Cover and simmer until the artichokes are tender, 8 to 10 minutes. Stir in parsley and season with salt and pepper.
Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and place in a large warmed bowl. Add the pea mixture and 1/4 cup Parmesan and toss. Pass remaining cheese separately.
Per serving :
8 g Fat;
2 g Sat;
2 g Mono;
15 mg Cholesterol;
67 g Carbohydrates;
20 g Protein;
10 g Fiber;
588 mg Sodium;
434 mg Potassium