Artichoke Pasta Piccata

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

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Nutritional Information

Amount per serving
  • Calories: 526
  • Calories from fat: 19%
  • Fat: 11g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.3g
  • Protein: 25.2g
  • Carbohydrate: 85.9g
  • Fiber: 4.3g
  • Cholesterol: 116mg
  • Iron: 7.3mg
  • Sodium: 1247mg
  • Calcium: 241mg

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

  1. Preheat oven to 400°.
  2. 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.)
  3. 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.
  4. Bake at 400° for 15 minutes or until hot. Serve over hot pasta and heated marinara sauce. Sprinkle with parsley.
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