Spaghetti with Artichokes, Mint and Chilis – a delicious recipe with baby artichokes, garlic, red onion, jalapeno pepper, olive oil, spaghetti. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring 6 quarts water to boil, add 2 tablespoons salt.
2
Slice the trimmed artichokes up and down 1/4 inch thick to yield 4 to 5 pieces per artichoke.
3
Place artichokes in large saute pan with garlic, onion, jalapenos and olive oil and saute over medium high heat until artichokes are tender but not too brown.
4
Set aside.
5
Drop spaghetti into boiling water and cook until tender yet still al dente.
6
Drain in colander over sink, reserving 1/2 cup pasta water.
7
Pour hot pasta into saute pan with artichokes.
8
Turn heat to medium and gently toss to coat pasta with ingredients.
9
If it seems too dry, add a little of the pasta water and toss again.
10
Toss in mint leaves, grated cheese and toss to mix.
11
Pour into heated serving bowl, grind pepper over and serve.
324
kcal
Calories
31
g
Fat
9
g
Carbs
3
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 7 ingredients. The key ingredients include: 16 each baby artichokes, 4 cloves garlic sliced, 1 large red onion, 4 each jalapeno pepper sliced, and more.
Yes, Spaghetti with Artichokes, Mint and Chilis 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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