artichoke pasta

Categories
Vegetables
Pasta
Yield
1 Servings
MeasureIngredient
1 cup Durum semolina
1½ teaspoon Dried parsley, optional
¼ cup To 1/3 marinated artichoke
  Hearts
1 teaspoon Lemon juice
1¼ cup Durum semolina
2 teaspoons Dried parsley, optional
¼ cup Marinated artichoke hearts
1¼ teaspoon Lemon juice

HAND

EXTRUDER

Puree artichokes in blender. No additional oil is needed in the extruder recipe as it is already in the marinade. If using fresh parsley in the hand recipe, triple the amount. Cook fresh and do not allow to dry.

Per 1 cup Serving: 164calories 6.3g protein 33.1g carbohydrate 0.8g fat 9.5mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. > Submitted By AVION@...

(GARETH (00786130)) On SAT, 24 JUN 1995 025337 GMT

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