From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Artichoke Linguine.html | 280 ++++++++++++++++++++++++++++++++++++++++ 1 file changed, 280 insertions(+) create mode 100644 Recipes/Artichoke Linguine.html (limited to 'Recipes/Artichoke Linguine.html') diff --git a/Recipes/Artichoke Linguine.html b/Recipes/Artichoke Linguine.html new file mode 100644 index 0000000..39f1359 --- /dev/null +++ b/Recipes/Artichoke Linguine.html @@ -0,0 +1,280 @@ + + + + + + + + +
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Artichoke Linguine

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Gousto

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+ + + Total Time: 30 min + + Servings: 2 or 4 servings + + + + Source: + + +

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Ingredients

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+ 1 tomato +

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+ 200g linguine † +

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+ 1/2 vegetable stock cube † +

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+ 40g Italian hard cheese † +

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+ 10g fresh parsley +

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+ 15g capers +

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+ 2 garlic cloves +

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+ 1 tsp dried oregano +

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+ 1/2 lemon +

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+ 1 tin of artichoke hearts +

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Directions

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+ Instructions for 2 [for 3] [for 4] portion recipe +

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+ 1. Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9 +

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Boil a kettle

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Drain and quarter the artichoke hearts

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+ Line 1 (2) oven-proof tray(s) with parchment and place the + artichoke quarters on top +

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2. Grate the cheese and zest the lemon(s)

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+ Sprinkle over half of the cheese and drizzle with 1-2 tbsp olive + oil +

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Season generously with salt and pepper

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+ Oven-roast for 20-25 min or until starting to brown +

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+ 3. Meanwhile, cook the pasta in a pot of salted boiling water for + 8-10 min or until the pasta is cooked to your taste, stirring + occasionally +

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Drain and retain a cup of pasta water for step 7

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+ 4. Meanwhile, chop the tomato into bite-size pieces +

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Peel and finely chop (or grate) the garlic

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Chop the capers coarsely

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+ 5. Dissolve 1/2 the (whole) vegetable stock cube in 200ml (400ml) + boiled water +

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Chop the parsley finely, including the stalks

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+ 6. Add 1-2 tbsp olive oil to a wide-based pan over a medium heat +

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+ Once hot, add the tomatoes and cook for 1-2 min or until softened, + stirring constantly +

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+ Add the garlic, chopped capers and oregano and cook for a further + 1-2 min +

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Add the juice of 1/2 the (whole) lemon

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+ 7. Add the stock, bring to the boil over a high heat and cook for + 2-4 min or until reduced by half +

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+ Lower the heat to a simmer, add the pasta and most of the + remaining cheese and mix well +

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Nutrition

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+ Typical values per 100g per serving
Energy 571 kJ 2074 kJ 134 + kcal 490 kcal
Fat 2.3 g 8.2 g
of which saturates 1.2 g + 4.3 g
Carbohydrate 24.7 g 89.5 g
of which sugars 2.0 g + 7.4 g
Fibre 2.6 g 9.3 g
Protein 5.5 g 19.8 g
Salt + 1.06 g 3.84 g +

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+ + -- cgit v1.2.3