By far, the worse Cooking Light recipe I've ever made, and I've made a lot of them. I made the recipe exactly as directed. It was WAY over seasoned and the breading was too thick. I'm going to salvage my left-over artichokes by peeling off the breading. Thank goodness I made this for myself and not company. Something went wrong in the Southern Progress test kitchen the day they came up with this......
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
More From Cooking Light
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
- 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.
Artichoke Pasta Piccata Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: American, New American, Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Mediterranean Pasta Salad
Health -
Chicken Piccata with Orzo
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy