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Smoky Pea & Artichoke Pasta

:  May/June 1998

Your rating: None Average: 2 (1 vote)

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.


READER'S COMMENT:
"I was disappointed in the sauce for this dish. The chicken broth is just too thin and didn't add any flavor. After all the work to get the artichokes ready I was hoping for a great dish. I've not thought of a way to make the sauce...
Smoky Pea & Artichoke Pasta Recipe

6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 1 lemon, halved
  • 2 large artichokes
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas
  • 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

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Preparation

  1. Put a large pot of water on to boil for cooking pasta.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving: 421 calories; 8 g fat ( 2 g sat , 2 g mono ); 15 mg cholesterol; 67 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 588 mg sodium; 434 mg potassium.

Nutrition Bonus: Vitamin C (41% daily value), Calcium (18% dv), Iron (16% dv)

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 lean meat, 1/2 fat


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Recipe Categories

Type of Dish
Main dish, combination meal
Pasta
Main dish, Other
Style/Theme
Everyday favorites
Holiday
Mother's Day
Season
Fall
Summer
Spring
Health & Diet Considerations
High fiber
High calcium
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low calorie
Diabetes appropriate
Meal/Course
Dinner

Preparation/ Technique
Saute
Servings
6
Total Time
45 minutes or less
Ease of Preparation
Easy
Ethnic/Regional
Mediterranean
Italian
Publication
May/June 1998
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