Penne Pasta with Artichoke, Broccoli and Parmesan (for Diabetics)
Serves 7
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Ingredients
  1. 1 lb Dreamfields Penne Rigate (cooked according to instructions)
  2. 2 tbsps light olive oil
  3. 1 small red onion (chopped)
  4. 1/2 cup chopped basil
  5. 2 cans (14-oz/397-g) quartered artichoke hearts in brine (drained)
  6. 1 cup broccoli florets
  7. 1 cup (240 ml) white cooking wine
  8. 1/2 cup (120 ml) half & half (fat-free)
  9. Salt & pepper (to taste)
  10. 1/2 cup shredded Parmesan
Instructions
  1. Preheat oil in a large pan over medium-high heat.
  2. Sauté chopped onion and basil for a minute, then add in artichokes hearts and cook for another few minutes.
  3. Then, add in broccoli and wine and continue to cook until the wine has evaporated.
  4. Stir in half & half and bring to the boil. Reduce heat to a simmer and cook for 10 minutes.
  5. Remove from heat and season with salt and pepper.
  6. Add in cooked pasta and shredded cheese and toss to combine.
  7. Serve immediately.
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