Photo: Eaters Collective
Pasta with Artichoke Pesto Recipe
8 ingredients
4 to 6 servings (about 2 cups pesto)
openrecipes
Artichokes, basil, and ricotta combine for an easy pasta sauce or quick dip.
Estimated Nutrition (whole recipe, rough)
528
Calories
23g
Protein
23g
Fat
63g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Kosher salt
- 2 (14-ounce) cans quartered artichoke hearts packed in water, drained and rinsed
- 1/4 cup olive oil
- 1/3 cup packed, finely chopped fresh basil leaves
- 1/3 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
- 1 packed teaspoon finely grated lemon zest (from 1 medium lemon)
- Freshly ground black pepper
- 1 pound pasta, such as rigatoni, ziti, penne rigate, conchigliette, or farfalle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes