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Linguine with Artichoke Hearts and Broccoli
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: Italian, North American
Ingredients:
  • 2 egg yolk
  • 2 tbsp lemon juice
  • 3 tbsp cream, heavy (35%)
  • 2 cups artichoke hearts, canned in oil
  • 8 oz broccoli, spears, trimmed, cut into 2-inch-long pieces (~41 1/4 tbsp)
  • 12 oz pasta, linguine, whole wheat
  • 1 tbsp olive oil
  • 1 cloves garlic, minced (~1 tsp)
  • 1/2 cup cheese, Parmesan, low sodium, plus some for serving
  • 1/2 tsp salt, kosher
  • 1/4 cup parsley, fresh italian / flat leaf
  • 1/2 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Place yolks in medium bowl.
    2. Gradually whisk in lemon juice, then cream.
  2. Cooking
    1. Cook artichoke hearts and broccoli in large pot of boiling salted water for 5 minutes.
    2. Using a sieve, transfer vegetables from pot to a large pan.
    3. Return water to a boil and add the pasta; boil until tender but still firm to bite, 8 minutes.
    4. Drain pasta, reserving 1 cup cooking liquid.
    5. Meanwhile, heat the pan with artichokes and broccoli with 1 tbsp olive oil over medium heat.
    6. Add the garlic, saute 1 minute.
    7. Now add the pasta to the pan with the vegetables.
    8. Whisk 1 cup cooking liquid into yolk mixture.
    9. Add yolk mixture, 3/4 cup cheese, and parsley to pan.
    10. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes.
    11. Season with salt and pepper.
    12. Top with reserved Parmesan and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 32416%
Total Fat 14g22%
    Saturated Fat 6g32%
    Trans Fat 0g--
Cholesterol 130mg43%
Sodium 415mg17%
Total Carbohydrate 38g13%
    Dietary Fiber 10g40%
    Sugars 3g--
Protein 16g32%
Vitamin A 1188iu24%
Vitamin C 68mg113%
Calcium 276mg28%
Iron 3mg17%