RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2644
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| Recipe Name: |
Pasta Piccata |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-03-17
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound pasta, rotini, tricolor
2 Tablespoons oil, olive
6 Tablespoons capers with a little liquid
2 Tablespoons parsley, flat-leaf chopped
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Directions:
Put pasta on to cook while preparing the sauce.
Heat olive oil over medium-high heat. Cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, and reserved artichoke liquid,
Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Mix together the cornstarch and water. While sauce is boiling, stir in slurry. Once sauce is thickened, stir in the capers and butter. Preheat oven to 450 degrees.
Drain pasta. Put pasta back into pasta pot, add sauce, cheese and parsley.
Put pasta into 3-quart casserole dish and place in preheated oven for 10 minutes or until bubbly. Serve. |
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| Nutrition per Serving: |
| Calories: |
153 |
Total Carbs: |
70.0 |
Net Carbs: |
65.0 |
| Cholesterol: |
1.2 |
Fat: |
10.1 |
Protein: |
13.69 |
| Fiber: |
4.98 |
Sodium: |
667.19 |
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