Radiatori with Artichokes

🛒 Ingredients

• Radiatori pasta 80 g · 280 kcal
• Canned artichoke hearts, drained 100 g · 30 kcal
• Garlic cloves, minced 5 g · 8 kcal
• Extra virgin olive oil 15 g · 135 kcal
• Dry white wine 30 g · 24 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Cook radiatori pasta according to package instructions until al dente. Drain, reserving about half a cup of pasta water, then set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add drained artichoke hearts to the skillet. Cook for 5-7 minutes, stirring occasionally, until slightly golden and heated through.
4. Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the chopped fresh parsley.
5. Add the cooked radiatori pasta to the skillet with the artichoke mixture. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.
6. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra fresh parsley if desired.