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 oil; add the drained artichokes, salt, and cook for 10 minutes
Pour in wine, let it evaporate, add the tomato and cook for another 15 minutes
Add chopped parsley and cook for another 5 minutes
Boil the fusilli until al dente, drain, and toss with the sauce
Cutting board
Knife
Large pan
Wooden spoon
Grater
Store leftovers in the refrigerator in an airtight container for up to 2 days.
The 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 |
