Pasta Spirals with creamy potato and artichoke sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound new potatoes14 oz. can artichoke hearts1 C white wine1/4 C apple cider vinegar1 Tsp extra-virgin olive oil1 medium yellow onion, diced8 oz. spiral (fusilli) pasta3/4 C vegetable brothSea salt and freshly ground black pepper, to taste
Bring a large stockpot of water to boil. Wash the potatoes and cut them into quarters. Boil the potatoes until tender and easily pierced with a fork, about 20 minutes.
Meanwhile, combine the artichokes, wine vinegar, olive oil and onions in a saucepan and bring to a simmer over a medium flame. Cook until nearly all the liquid has evaporated, about 12 minutes.
While the potatoes and artichokes cook, bring a large stockpot of light;y salted water to a boil and cook pasta until tender, about 8 minutes. Drain and set aside.
Drain the potatoes and transfer to the bowl of a food processor. Add the artichoke mixture, along with any liquid remaining in the saucepan. While slowly adding the broth, pulse until chunky smooth. Season with salt and pepper to taste.
To serve, ladle the sauce over the pasta.
TIP: To give this sauce a fluffier texture, use a standing or hand-held mixer to whip air into it just before serving. Try the sauce with cooked rice for a quick risotto-like dish.
When choosing bottled or canned artichoke hearts for this recipe, be aware that most grocers offer two varieties: marinated in brine and packed in oil. Oil-packed artichokes can be used as is; brined artichokes should be rinsed first.
Number of Servings: 4
Recipe submitted by SparkPeople user TGAYSLP.
Meanwhile, combine the artichokes, wine vinegar, olive oil and onions in a saucepan and bring to a simmer over a medium flame. Cook until nearly all the liquid has evaporated, about 12 minutes.
While the potatoes and artichokes cook, bring a large stockpot of light;y salted water to a boil and cook pasta until tender, about 8 minutes. Drain and set aside.
Drain the potatoes and transfer to the bowl of a food processor. Add the artichoke mixture, along with any liquid remaining in the saucepan. While slowly adding the broth, pulse until chunky smooth. Season with salt and pepper to taste.
To serve, ladle the sauce over the pasta.
TIP: To give this sauce a fluffier texture, use a standing or hand-held mixer to whip air into it just before serving. Try the sauce with cooked rice for a quick risotto-like dish.
When choosing bottled or canned artichoke hearts for this recipe, be aware that most grocers offer two varieties: marinated in brine and packed in oil. Oil-packed artichokes can be used as is; brined artichokes should be rinsed first.
Number of Servings: 4
Recipe submitted by SparkPeople user TGAYSLP.
Nutritional Info Amount Per Serving
- Calories: 476.0
- Total Fat: 4.9 g
- Cholesterol: 18.8 mg
- Sodium: 251.8 mg
- Total Carbs: 88.4 g
- Dietary Fiber: 10.5 g
- Protein: 14.5 g
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