INGREDIENTS
10
whole baby artichokes*
1/4
cup lemon juice
1
teaspoon olive oil
2
cups oyster mushrooms or shiitake mushrooms, sliced
1
cup diagonally sliced celery
1
cup diagonally sliced green onions
1/4
cup fat-free reduced-sodium chicken broth**
2
teaspoons dried thyme leaves, crushed
1
teaspoon garlic salt
1/4
teaspoon black pepper
2
cups packed torn stemmed washed spinach
8
ounces vermicelli or thin spaghetti, cooked according to package directions and drained
1
teaspoon minced parsley
*Substitute 1 package (9 ounces) frozen baby artichokes for fresh. Thaw artichokes before using; omit preparation and simmering of artichokes.**To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
PREPARATION:
- To prepare artichokes, cut off stems and tough outer leaves. Cut off top third of artichokes. Cut artichokes lengthwise into halves. Place 4 cups water, artichokes and lemon juice in large saucepan; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, about 10 minutes or until artichokes are tender; drain.
- Heat oil in large nonstick skillet or wok over medium-high heat. Add artichokes, mushrooms, celery, green onions, chicken broth, thyme, garlic salt and pepper; cook 3 minutes or until heated through. Add spinach; cook just until spinach is wilted.
- Toss vegetables with hot cooked pasta; garnish with parsley.
This recipe appears in:
Vegetarian
NUTRITIONAL INFORMATION:
Fiber
7 g
Carbohydrate
48 g
Saturated Fat
trace g
Total Fat
3 g
Calories from Fat
9 %
Calories
263
Protein
12 g
Sodium
645 mg
DIETARY EXCHANGE:
Vegetable
1
Starch
3
Fat
1/2
