Garlic and Parsley Artichoke Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Artichoke Hearts2 heart (80 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)
• Parmesan Cheese1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked artichoke hearts. You can also use canned artichoke.

2. 2

   Step 2

   Boil the pasta in water with a little salt according to the time indicated on the package. Once ready, turn off and drain.

3. 3

   Step 3

   Meanwhile, mince the garlic and chop the artichokes.

4. 4

   Step 4

   Heat half the olive oil in a pan and stir-fry the artichoke hearts with the garlic for 4-5 minutes over medium heat.

5. 5

   Step 5

   Then add the chopped parsley and season to taste.

6. 6

   Step 6

   Add the cooked pasta and leave for 2 minutes.

7. 7

   Step 7

   Add the rest of the oil, sprinkle with grated Parmesan cheese and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Garlic and Parsley Artichoke Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.