Artichoke Pasta
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Artichoke Pasta
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Artichoke Pasta made with bacon, brussel sprouts, and Parmigiano Reggiano makes a hearty weeknight or weekend dinner.
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Ingredients
- 1/2 lb Spaghetti
- 4 slices thick sliced pepper bacon
- 1/2 onion diced
- 2 cloves garlic finely minced
- 1/2 lb Brussels sprouts
- 6 1/2 oz Jar Marinated Artichoke Hearts
- 1/2 cup grated Parmigiano Reggiano cheese
- salt to taste
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Instructions
- Bring large pot of water to boil. Salt water and add in pasta. Cook to al dente, drain and set aside.
- In the mean time, in a deep skillet, cook bacon slices to your liking. Drain on paper towels. Pour off excess bacon grease leaving 2 tablespoons. {If your bacon didn't give off enough grease, make up the difference in olive oil.}
- Saute onions, garlic, brussels sprouts and salt until tender, about 5 minutes. Chop bacon slices into smaller pieces. Stir in artichoke hearts, bacon, hot pasta and cheese. Toss together, taste and adjust seasonings. If you find the dish is on the dry side, stir in some reserved pasta water or heavy cream.
Nutrition Information
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Calories
985kcal
(49%)
Carbohydrates
105g
(35%)
Protein
38g
(76%)
Fat
45g
(69%)
Saturated Fat
15g
(75%)
Cholesterol
65mg
(22%)
Sodium
1264mg
(53%)
Potassium
900mg
(26%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1998IU
(40%)
Vitamin C
119mg
(132%)
Calcium
398mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2entrees
Amount Per Serving
Calories 985 kcal
% Daily Value*
| Calories | 985kcal | 49% |
| Carbohydrates | 105g | 35% |
| Protein | 38g | 76% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 65mg | 22% |
| Sodium | 1264mg | 53% |
| Potassium | 900mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1998IU | 40% |
| Vitamin C | 119mg | 132% |
| Calcium | 398mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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