Simple to prepare, yet simply divine. Delicate angel hair pasta is tossed with watercress. artichoke hearts, Parmesan, crème fraîche and lemon juice. This lovely dish proves that combining the best quality ingredients makes incredible meals a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Serves 4
Ingredients :
- 1 tablespoon sea salt -
- 10 ounces (dry) angel hair pasta -
- 1 bunch watercress (or other tender green like spinach or arugula) -
- 3/4 cup Parmesan cheese, grated -
- 1 1/2 cups artichoke hearts, cut into 1-inch pieces -
- 2 tablespoons lemon juice -
- 1/2 cup crème fraîche -
- sea salt, to taste -
How to Prepare :
1. Fill large pot with water and bring to boil. Add one tablespoon salt, then add pasta and cook according to package directions.
2. Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
3. Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.
4. Mix pasta with crème fraîche then add watercress mixture. Salt to taste and serve warm.
Nutrition Info
Per serving (7.15 oz-wt.): 380 calories (110 from fat), 12g total fat, 6g saturated fat, 18g protein, 54g total carbohydrate (8g dietary fiber, 3g sugar), 30mg cholesterol, 640mg sodium
www.shawuniversitymosque.org
No comments:
Post a Comment