Spaghetti with Artichoke Hearts and Toasted Breadcrumbs - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
Long ingredient lists are a dealbreaker when you've got 20 minutes, max, to pull together dinner. But with only 6 ingredients, this recipe is simple!
Ingredients
- 1 lb. spaghetti
- 1 package frozen artichoke hearts
- 1/2 c. olive oil
- 3 clove garlic
- 2 hot cherry peppers
- 1 c. Italian-style panko breadcrumbs
- 3 tbsp. Chopped flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions.
- While spaghetti cooks, add artichokes to boiling water and blanch 1 to 2 minutes. Remove artichokes from pot and rinse under cold water; transfer to paper towels to dry.
- In a large deep skillet, heat olive oil over medium-low heat. Add garlic and cook about 3 minutes or until golden. Remove garlic and reserve in a small bowl. Add cherry peppers to the same skillet and cook 1 minute. Add artichokes and cook until just heated through.
- In a medium skillet, toast breadcrumbs over medium heat, 1 to 2 minutes.
- Drain spaghetti, reserving a cup of the pasta cooking water. Add spaghetti to skillet with vegetables along with reserved garlic and parsley. Toss to combine, adding some of the reserved cooking water as needed.
- Put spaghetti in serving bowls. Top with breadcrumbs.
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