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Recipe by Emporion
Pennette with artichokes is a tasty and creamy first course, typical of Italian cuisine. The pasta is dressed with a sauce made from artichokes, butter and cream, then enriched with grated Parmigiano cheese and chopped parsley. The result is a dish full of flavor and perfect for a special lunch or dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Clean the artichokes and cut them into thin slices
Step 2 of 4: Cook them in a pan with half the butter, adding a few tablespoons of hot broth, then season with salt and pepper
Step 3 of 4: Boil the pennette, drain them and pour them into the pan with the artichokes, add the cream, the remaining butter, a handful of parsley and the Parmesan
Step 4 of 4: Mix well for a few moments over high heat, pour the pasta into a serving dish and serve with more Parmesan
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving129 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,221 kJ531 kcal | 1,722 kJ412 kcal |
| Fat | 20.89 g | 16.19 g |
| of which saturated fatty acids | 11.76 g | 9.12 g |
| Carbohydrates | 72.49 g | 56.19 g |
| of which sugars | 3.5 g | 2.71 g |
| Fibre | 2.7 g | 2.09 g |
| Protein | 12.89 g | 9.99 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
