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Ingredients
US|METRIC
9 SERVINGS
- 1 lb. pasta (uncooked, I used gemelli)
- 1 Tbsp. olive oil
- 1 lb. asparagus (chopped into bite-sized pieces)
- 4 cloves garlic (peeled and thinly-sliced)
- kosher salt
- cracked black pepper
- 14 oz. artichoke hearts (drained and roughly-chopped)
- 2/3 cup Parmesan cheese (freshly-crated, plus extra for serving)
- 1/2 cup toasted pine nuts
- 1/4 cup olive oil
- 3 Tbsp. lemon juice (freshly-squeezed)
- 3 Tbsp. fresh basil leaves (finely-chopped)
- 2 Tbsp. red wine vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. cracked black pepper (freshly-)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium370mg15% |
| Potassium410mg12% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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