Artichoke Spaghetti Fork Ranger

30 min

Artichoke Spaghetti

Sour capers with a slight sweetness from the tomatoes and spice from the chili flakes. They all combine in the creamy sauce that sticks to the spaghetti and in between the layers of the artichoke.

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

400 g
1
400 g
40 g
10
85 g
100 g

Spaghetti (whole wheat)
Zucchini
Artichoke (canned)
Capers
Sundried tomatoes
Rocket
Walnuts

250 ml
1/2 tea sp
1
2 cloves

(Soy) cream
Chili flakes
Onion
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut artichokes in half
  3. Cut zucchini into sliced quarters
  4. Cut sundried tomatoes into strips
  5. Chop the walnuts roughly

Cook

20 min

pan 2

Cook pasta

drain ~10 min

pan 1

In the meantime, sauté onion and zucchini

medium/high heat ~4 min

Add garlic, sundried tomatoes, artichokes, capers and chili flakes

~3 min

Add the cream

stir ~2 min

Add the spaghetti

stir, season with salt and pepper to taste ~3 min

pan 1

Toast the walnuts

Serve rocket on a plate with spaghetti and walnuts on top.

waves divider

Leave a Comment