Artichoke and New Potato Packets with Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-1/2 lbs red potatoes, thinly sliced1/2 cups vegetable broth12-14 oz can of artchoke hearts, diced2 cups fresh or thawed edamame2 medium leeks, white and light green parts chopped (approx. 1 cup)3 tbsp. prepared pesto
1. Preheat oven to 400ªF. Place 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold, Shape corners and edges of one half into semi-circular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired and drizzle each with 2 tbsp. broth.
3. Combine artichoke hearts, edamame, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Open the packet slowly (it'll be hot!) and sprinkle with romano cheese and basil to taste, if desired. Note, the cheese and basil are not included in the recipe info.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user M_MORRIS165.
2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired and drizzle each with 2 tbsp. broth.
3. Combine artichoke hearts, edamame, leeks, and pesto in medium bowl, and season with salt and pepper, if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet and bake 25 to 30 minutes.
4. Transfer packets to serving plates. Open the packet slowly (it'll be hot!) and sprinkle with romano cheese and basil to taste, if desired. Note, the cheese and basil are not included in the recipe info.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user M_MORRIS165.
Nutritional Info Amount Per Serving
- Calories: 359.9
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 300.3 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 7.3 g
- Protein: 12.4 g
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