Artichoke Pasta Piccata

Artichoke Pasta Piccata Recipe
HOWARD L. PUCKETT
Tips: Most of the sodium comes from the purchased marinara sauce. If you're watching your sodium intake, choose a low-sodium sauce or make your own. Check the label for a six- to eight-count to ensure large canned artichoke hearts. Cook pasta ahead and rinse with hot water before serving.

Yield:

8 servings (serving size: 3 artichokes, 1 cup pasta, and 1/2 cup marinara sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 526
Caloriesfromfat 19 %
Fat 11 g
Satfat 3.1 g
Monofat 4.2 g
Polyfat 2.3 g
Protein 25.2 g
Carbohydrate 85.9 g
Fiber 4.3 g
Cholesterol 116 mg
Iron 7.3 mg
Sodium 1247 mg
Calcium 241 mg

Ingredients

4 (14-ounce) cans artichoke hearts (6- to 8-count), drained
8 large egg whites
4 large eggs
2/3 cup grated Parmesan cheese
1/2 cup dry breadcrumbs
4 teaspoons dried Italian seasoning
1 teaspoon pepper
Cooking spray
1 cup all-purpose flour
8 cups hot cooked angel hair (about 16 ounces uncooked pasta)
4 cups bottled marinara sauce
1/2 cup chopped fresh flat-leaf parsley

Preparation

Preheat oven to 400°.

Place 24 artichokes in a colander, pressing with the back of a spoon to remove juice from artichokes; set aside. (Reserve any remaining artichokes for another use.)

Combine egg whites and next 5 ingredients (egg whites through pepper); stir with a whisk. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Working with 1 artichoke at a time, dredge artichokes in flour and dip in egg white mixture. Add 12 artichokes to skillet; cook 3 minutes turning to brown on all sides. Remove artichokes from skillet; place on a baking sheet coated with cooking spray. Set aside. Repeat procedure with remaining 12 artichokes and egg white mixture.

Bake at 400° for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.

November 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note