This one is not low fat, but it is so scrumptious I promise you won't care! It is easy and super fast to make. Plus, you will probably have most, if not all, of the ingredients for this one on hand which is a huge incentive to try this dish!
Linguine
- 1 lbs linguine, cooked and drained
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp grated parmesan cheese
- 1/4 tsp salt
Sauce
- 1/4 cup butter
- 1/4 cup olive oil
- 1 Tbsp all-purpose flour
- 1 cup chicken broth
- 1 clove garlic, minced
- 1 Tbsp fresh parsley, chopped (you can also use approx. 1 tsp dried parsley if fresh is not available)
- 2-3 Tbsp lemon juice
- Salt and pepper to taste
- 1 can artichoke hearts, drained and roughly chopped (I prefer to use artichokes that are packed in water instead of marinated artichoke hearts - that way you controll the amount of salt and flavors that are added to your sauce)
- 2 tsp small capers, rinsed and drained
- 2 Tbsp grated parmesan cheese
1. Prepare pasta according to package directions. Once cooked, drain and set aside.
2. While pasta is cooking, start the sauce. Melt 1/4 butter with 1/4 cup of olive oil in a medium sauce pan.
3. Once butter is melted, add flour and stir until smooth.
4. Add broth slowly, stirring as you pour. Once all the broth is added, stir over medium heat until
slightly thickened.
5. Add garlic, parsley, lemon juice, salt, and pepper. Cook 5 mintues over medium heat, stirring constantly.
6. Add artichoke hearts, capers, and 2 Tbsp of parmesan cheese.
7. Cover and simmer over low heat for 6-8 minutes.
8. In small sacue pan, melt 1 Tbsp butter and 1 Tbsp oil together. Add 1 Tbsp parmesan cheese and salt.
9. Toss butter mixture with cooked linguine.
10. Serve pasta warm. Top with sauce and extra parmescan cheese if desired.
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