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Grilled Artichoke Hearts and Pancetta Penne
RIEGL PALATE15Ingredients
35Minutes
910Calories
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Ingredients
US|METRIC
2 SERVINGS
- 6 oz. penne pasta (regular or gluten-free)
- kosher salt
- freshly ground black pepper
- 2 oz. diced pancetta
- 2 tsp. olive oil (optional, see Notes)
- 14.5 oz. artichoke hearts (grilled, drained and cut into chunks, see Notes)
- 1 medium shallot (sliced)
- 1.5 oz. capers (nonpareil)
- 10 Kalamata olives (sliced in half lengthwise)
- 3 medium garlic cloves (minced)
- 1/2 tsp. red pepper flakes (or to taste)
- 1 lemon (zest and juice)
- 0.5 oz. Pecorino Romano cheese (plus more for serving)
- 6 oz. penne pasta (regular or gluten-free)
- 10 fresh basil leaves (thinly sliced, chiffonade-style)
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1630mg68% |
| Potassium1460mg42% |
| Protein39g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate171g57% |
| Dietary Fiber27g108% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C110% |
| Calcium25% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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