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Fusilli Con Carciofi

This dish combines sun dried tomatoes, artichokes and fusilli in a garlic, butter and white wine sauce for a lighter pasta dish.

Italian,Pasta,Pasta & Pizza,Stovetop
6 Serving(s)
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Fusilli Con Carciofi

Ingredients

  • 3 tbsp. extra virgin olive oil
  • 1 medium white onion, diced
  • 1 tbsp. minced garlic
  • 2 celery stalks, diced
  • 1/2 cup chefs cut sun dried tomatoes, drained and rinsed
  • 1 cup dry white wine
  • 1 (14.5 oz.) can chicken broth
  • 1 tbsp. double concentrated tomato paste tube
  • 1 tbsp. fresh basil leaves, chipped
  • 1/4 tsp. crushed red pepper
  • 1 (14 oz.) can quartered artichoke hearts, drained and rinsed
  • 1 lb. Anna Fusilli Noodles
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Instructions

  1. Heat oil in a large saucepan over medium-high heat.
  2. Sauté garlic, onion and celery until golden, approximately 2-3 minutes.
  3. Add sun dried tomatoes and continue cooking 2-3 minutes, or until soft.
  4. Add wine, chicken broth, tomato paste, basil and red pepper, let simmer approximately 15 minutes.
  5. Add artichokes and let simmer for an additional 1-2 minutes.
  6. Cook pasta according to package instructions and drain.
  7. Melt butter into sauce, add pasta and toss until evenly coated.
  8. Sprinkle with cheese, if desired.

Nutrition Facts

300 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 5mgSodium: 370mgCarbohydrates: 50gFiber: 3gSugars: 4gProtein: 9g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe