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Artichoke and broad bean penne
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Veggie-packed low-fat pasta: easy, satisfying weeknight meal.
Ingredients:
  • 300g penne rigate
  • 4 globe artichokes
  • 1 lemon, juiced
  • 500ml vegetable stock
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 5 drained anchovies, chopped
  • 500g tomatoes, chopped
  • 150g broad bean
  • 125.00 ml chopped fresh continental parsley, torn
  • Sea salt & freshly ground pepper
  • Shaved parmesan, to serve
Instructions:
  • Prepare the pasta as directed on the package. Drain and put back in the pan.
  • Trim off the tough outer leaves of the artichokes with a small knife. Quarter them, then rub with lemon juice. Remove the fuzzy center, place in a saucepan with stock and more lemon juice, and bring to a boil. Simmer until tender. Set aside and save 1/4 cup (60ml) of the cooking liquid.
  • Start by generously coating a large, deep frying pan with aromatic olive oil. Sauté the onion and garlic until they become soft and fragrant. Introduce the anchovies to the pan and cook for a quick 30 seconds. Pour in the tomatoes and reserved stock, then let it simmer until it thickens, about 3-5 minutes. Finally, gently add the artichokes and broad beans, allowing them to heat through and mingle with the flavors of the dish.
  • Combine the tomato mixture and parsley with the pasta, toss well, then season with salt and pepper. Top with shaved parmesan before serving.

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