Heat oil in a large saucepan over medium-high heat. Sauté garlic, onion and celery until golden, approximately 2-3 minutes. Add sun dried tomatoes and continue cooking 2-3 minutes, or until soft. Add wine, chicken broth, tomato paste, basil and red pepper, let simmer approximately 15 minutes. Add artichokes and let simmer for an additional 1-2 minutes. Cook pasta according to package instructions and drain. Melt butter into sauce, add pasta and toss until evenly coated. Sprinkle with cheese, if desired. Serves 6-8.
1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
1 lb Anna Fusilli
1 tbsp Butter
Grated Parmesan Cheese, to taste
Directions
Heat oil in a large saucepan over medium-high heat. Sauté garlic, onion and celery until golden, approximately 2-3 minutes. Add sun dried tomatoes and continue cooking 2-3 minutes, or until soft. Add wine, chicken broth, tomato paste, basil and red pepper, let simmer approximately 15 minutes. Add artichokes and let simmer for an additional 1-2 minutes. Cook pasta according to package instructions and drain. Melt butter into sauce, add pasta and toss until evenly coated. Sprinkle with cheese, if desired. Serves 6-8.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
