Parmesan Artichoke Pasta Recipe – 7 Points +

Artichoke Parmesan Pasta

This delicious Parmesan Artichoke Pasta Recipe is not only an easy Weight Watchers dinner idea, it’s a truly gourmet dish that has just 7 Points + per serving. The fresh garlic, white wine and artichokes are such a delicious combination! And it’s so refreshing to enjoy a pasta recipe that’s not so typical. The artichoke really helps to bulk up the pasta, so you end the meal feeling very satisfied. This Parmesan Artichoke Pasta recipe goes great with arugula salad or a fresh tomato basil salad – it’s so good! Enjoy.

Parmesan Artichoke Pasta Recipe

A refreshing twist on traditional pasta recipes, this delightful Parmesan Artichoke Pasta Recipe is just 7 Points +, making it a great idea for a quick, weeknight dinner.

Ingredients

  • 8oz whole wheat fettuccine noodles
  • 16oz artichoke hearts, frozen or canned (drained and rinsed if using canned)
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 cup shallots, minced
  • 5 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Prepare pasta according to package instructions.
  2. Meanwhile, spray a large, nonstick skillet with non-fat cooking spray and set over medium-high heat.
  3. Add in the shallots and garlic and sauté until tender, about 3-4 minutes.
  4. Then add in the wine and artichokes and cook until most of the alcohol has been reduced and the artichokes are cooked through (about 10 minutes).
  5. Next, mix in the parsley, salt, and pepper and sauté for another 3-4 minutes.
  6. Drain pasta, and then place into a large bowl.
  7. Toss pasta with artichoke mixture and add in the Parmesan cheese. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Reduced fat, High protein

Culinary tradition: Italian

Entire Parmesan Artichoke Pasta recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 7 Points +

PER SERVING: 305 calories; 4g fat; 50g carbohydrates; 14g protein; 11g fiber

Comments

  1. This was pretty good. I sauteed some mushrooms with the garlic and shallots and added some capers as well, for flavor. Thank you for your recipes!

  2. This does need a little more liquid, but I loved the flavors and will definitely be making it again.  Thanks for the recipe.

  3. This looked so incredibly delicious, and I love artichokes, but I was sadly disappointed.  There is not enough liquid for the pasta.  I even saved some of the pasta water to add, but I still wasn’t happy.  Sorry! I like a lot of your other recipes, but this one just wasn’t on my list of “likes”.

  4. Hi. Wow! This pasta recipe looks truly fantastic.  I work for Kamut International.  I bet the recipe would be equally as delicious if made with Kamut wheat pasta. Yum!

    http://www.kamut.com

    Thanks!

  5. I can’t see a recipe – I think something is wrong with the formatting?

  6. Technically not Vegan…but Lacto-Vegetarian.  All in all, awesome to me.  I’d eat it if it had meat!

  7. Rachel McAuley says:

    This looks really good!

    Unfortunately, it isn’t vegan, because it does have parmesan cheese, but it is vegetarian!  I can’t wait to try it!

  8. Tami Alteri says:

    That looks fantastic!  I am going to have to try this one.

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