Linguine With Artichokes And Capers

I can never understand why we drown our pasta in so many ingredients. In Italy, pasta is served so simply that you wonder if there are any other ingredients in there besides the pasta. By using artichoke hearts, roasted red pepper, and capers, this dish goes way beyond the ubiquitous jarred sauce.

Prep Time: 10 minutes Cook Time: 10 minutes

Nutrition Facts

Serving Size: 2/3 cup

  • Calories 175
  • Carbohydrate 33 g
  • Protein 7 g
  • Fat 2.0 g
  • Saturated Fat 0.2 g
  • Sugars 2 g
  • Dietary Fiber 5 g
  • Cholesterol 0 mg
  • Sodium 215 mg
  • Potassium 130 mg

This Recipe Serves 6

Ingredients

8 ounces whole-wheat linguine (use low-carb versions, if desired)
6 ounces marinated artichoke hearts, drained and quartered (reserve 1 tablespoon of the marinade)
1/4 cup panko breadcrumbs
1 teaspoon Italian seasoning
2 large jarred roasted red peppers, drained, patted dry, and sliced
1 tablespoon capers, drained

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 6–7 minutes. Drain, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Set aside.
  2. Heat 1 tablespoon of reserved artichoke marinade in a medium skillet over medium heat. Add the panko breadcrumbs and Italian seasoning and cook the crumbs for about 2–3 minutes until golden brown.
  3. Add the artichoke hearts, roasted red peppers, and capers to the pasta. Add in the reserved pasta cooking water and heat, tossing until slightly thickened, about 1–2 minutes.
  4. Serve the pasta sprinkled with the panko breadcrumbs.

Choices/Exchanges: 2 Starch

From The Smart Shopper Diabetes Cookbook by Robyn Webb, MS

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