A tasty first course of fusilli pasta dressed with fresh artichokes, onion and a delicious tomato and white wine sauce. Perfect for a flavorful and light dinner.
Slice the artichokes thinly and leave them in water with lemon juice for a few minutes
Sauté chopped garlic and onion in the oil; add the drained artichokes, season with salt and cook for 10 minutes
Pour in the wine and let it evaporate, add the tomato puree and cook for another 15 minutes
Stir in chopped parsley and cook for another 5 minutes
Cook the fusilli until al dente, drain them and toss with the sauce
Cutting board
Knife
Large frying pan
Wooden spoon
Grater
Store leftovers in the refrigerator in an airtight container for up to 2 days.
Artichokes must be well cleaned before being used in the recipe.
Italia
| Energy (kcal) | 188.49 |
| Carbohydrates (g) | 29.05 |
| of which Sugars (g) | 2.14 |
| Fat (g) | 5.1 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 6.22 |
| Fiber (g) | 2.69 |
| Sale (g) | 0.04 |
