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Ingredients
US|METRIC
6 SERVINGS
- 12 oz. pasta (whole wheat rigatoni or other tubular)
- 2 Tbsp. extra-virgin olive oil
- 1 head fennel fronds (and stalks removed, thinly sliced)
- 4 oz. sausage (dry hard, or Italian sausage, sliced)
- 3 cloves garlic (peeled and minced)
- 6 oz. artichoke hearts (drained and chopped*)
- coarse salt
- black pepper
- crushed red pepper flakes
- dried oregano leaves
- 1/2 cup dry white wine
- 3/4 cup cream (or half and half, can use fat free, if desired, or milk)
- 1/2 cup grated Parmesan (or shaved)
- 1/4 cup baby arugula
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol45mg15% |
Sodium440mg18% |
Potassium580mg17% |
Protein16g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber7g28% |
Sugars3g |
Vitamin A35% |
Vitamin C20% |
Calcium20% |
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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