Pasta with artichokes: if you prepare them with fusilli, they will be perfect because they embrace the artichokes and all the seasoning. This vegetable, with its many health benefits, is rich in fiber, which is very useful for our digestion and blood sugar control. With only 22 calories per 100 grams of artichoke, it is ideal for those following a controlled diet. Of course, I won’t list the minerals like calcium, iron, potassium, magnesium, and various vitamins, because you already know them. If you want a lighter main dish with pasta and artichokes, there are some tricks you can easily use, such as not frying the artichokes but baking or steaming them.

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop, Frying
Cuisine: Italian
Seasonality: Winter, Spring

417.20 Kcal

calories per serving

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Energy 417.20 (Kcal)
Carbohydrates 54.07 (g) of which sugars 5.74 (g)
Proteins 10.50 (g)
Fat 20.08 (g) of which saturated 2.94 (g)of which unsaturated 0.84 (g)
Fibers 6.08 (g)
Sodium 1,655.27 (mg)

Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 artichoke
100 g fusilli
2 cherry tomatoes
1/8 cup breadcrumbs (of bread)
3 tbsp extra virgin olive oil
1 1/2 tsp salt
1 lemon (juice)
1 clove garlic
1 tbsp chopped parsley

Tools

Pot
Pan
Bowl
Cutting Board
Knife

Steps

Clean and slice the artichokes. To prevent them from darkening, submerge them in water with the juice of one lemon.
Heat the oil in a pan and add the whole garlic clove, slightly crushed. Let it slightly brown and immediately add the artichokes drained from the water and lemon.
Once the artichokes are tender, it will take about 8 minutes, add the breadcrumbs and brown them together with the artichokes.
Add the thinly sliced cherry tomatoes, adjust the salt, sprinkle with parsley, and turn off. Cook the fusilli in boiling salted water for the time indicated on the package.
Add the fusilli still al dente to the pan with the seasoning and a ladle of pasta cooking water. Before serving, add a grating of lemon and chopped parsley.
I chose fusilli as pasta with artichokes, but of course, each of you can use your preferred format.