Creamy Artichoke and Rocket Pasta

  • cooking time
    18 m
  • calories per serve
    553 cal
  • serves
    6
375 g
angel hair pasta
1/3 cup (80ml)
extra virgin olive oil
¾ cup (100g)
fresh sourdough breadcrumbs
3 cloves
garlic, crushed
2 x 280g jar
artichokes, rinsed and drained
1/3 cup
chopped fresh parsley
½ cup (125mL)
vegetable or chicken stock
300 mL
Carnation Lite Cooking Cream
Sea salt & freshly ground black pepper, to taste
½ cup (40g)
grated parmesan
50 g
rocket
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
279 g
2314
16
25.7
9.3
61.7
4
800
2.9
119
Average Quantity
per:
100 g
831
5.8
9.2
3.4
22.1
1.4
287
1
43

Method

  1. Cook pasta according to pack directions. Drain well and keep warm.

  2. Meanwhile, heat half the oil in a large frypan over medium heat, add breadcrumbs and fry until golden; tossing occasionally to brown evenly, remove from pan and drain on absorbent paper.

  3. Heat remaining oil in a large frypan over medium heat. Add garlic; cook 1 minute,  add artichokes, parsley, stock, Carnation Lite Cooking Cream and cook for 3-5 minutes or until sauce is reduced slightly. Stir through pasta, rocket and parmesan. Serve immediately topped with breadcrumbs.

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