Pasta con Alcachofas

Pasta con Alcachofas is a delightful vegetarian Spanish dish featuring tender artichokes and al dente pasta, all tossed in a fragrant garlic and olive oil sauce. This comforting meal is a celebration of Mediterranean flavors, perfect for a cozy dinner.

Ingredients

• Pasta (spaghetti or linguine) - 150 grams
• Artichoke hearts (canned or jarred) - 200 grams
• Garlic - 3 cloves, minced
• Olive oil - 4 tablespoons
• Vegetable broth - 200 milliliters
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, for serving) - 30 grams, grated

Steps

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving a little pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the drained artichoke hearts to the skillet, and cook for 3-4 minutes, stirring occasionally until they are heated through and slightly golden.
4. Pour in the vegetable broth and lemon juice, bringing the mixture to a gentle simmer. Season with salt and black pepper to taste.
5. Add the cooked pasta to the skillet, tossing it with the artichokes and broth. If the mixture looks dry, add a splash of reserved pasta water.
6. Remove from heat and stir in the chopped parsley. Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from artichokes, which may support liver health.

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