Artichokes, Asparagus And Red Pepper Pasta – a delicious recipe with quartered artichoke hearts, red bell pepper, extra virgin olive oil, garlic, onion, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Dice one clove of garlic.
2
Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered.
3
Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside.
4
Cook fettucini to preferred doneness.
5
While pasta is cooking, Dice remaining cloves of garlic.
6
In a large fry pan saute garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth.
7
When boiling add milk and bring to boil again.
8
Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well.
9
When noodles are done, cover noodles in sauce.
10
Serve with a helping of the roasted vegetables on top.
563
kcal
Calories
8
g
Fat
89
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (15 ounce) can quartered artichoke hearts, 10 asparagus spears, cut into chunks, 1/2 red bell pepper, sliced, 1 teaspoon extra virgin olive oil, and more.
Yes, Artichokes, Asparagus And Red Pepper Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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