Ingredients for 4 people:
1 tin of artichoke hearts (240 g)
1 large carrot
100 g young spinach leaves
2 cloves of garlic
1 onion
6 tbsp olive oil
Salt
Ground pepper
1 tsp fennel seeds (crushed in a mortar)
a little grated organic lemon zest
500 g mafaldine (alternatively ribbon noodles)
50 g freshly grated parmesan
Preparation:
1. Drain the artichoke hearts in a sieve. Then squeeze out the water. Peel and clean the carrot and cut into thin slices. Wash the spinach thoroughly. Wash, read out, clean and drain the spinach leaves.
2. Peel and chop the garlic and onion. Halve the artichoke hearts. Heat 1 tbsp. olive oil in a large frying pan. Fry the artichoke hearts briefly. Remove from the pan and set aside. Add the remaining olive oil to the pan. Add the onion, garlic and carrots to the pan and sauté for 6-8 minutes. Season with salt, pepper, fennel and lemon zest. Add the artichoke hearts.
3. Cook the mafaldine al dente in plenty of salted water according to the instructions on the packet. Drain off some of the pasta cooking water and add to the vegetables.
4. Drain the mafaldine and leave to drain. Fold in the steamed vegetables and spinach. Season again and serve sprinkled with freshly grated Parmesan.
Preparation time approx. 30 minutes
Per serving approx.:
Calories: 669
Joule: 2801
Protein: 22,3 g
Fat: 23,4 g
Carbohydrates: 91 g
(FoodCentrale by ddp images)
