Quick springtime pasta

Recipe uploaded by

Good Food

0 ratings

Recipe by Good Food

Leave a comment or rate this recipe

Tested

1. Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
2. Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.

Healthy benefits

Artichokes are a good source of vitamin K and folate - both important for maintaining healthy blood pressure. They are naturally bitter which stimulates the flow of bile from the liver and helps with the digestion of fats.

Per serving

494 kcalories, protein 16g, carbohydrate 79g, fat 15 g, saturated fat 3g, fibre 5g, salt 1.14 g

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/3999/

Your binder

• Register
• Sign in

Register/ sign in for your £40 Virgin Wines voucher*. Plus, store recipes, get our newsletter and add recipes, ratings and comments to this site. Tell me more

Ingredients

• 1 tbsp olive oil
• 1 garlic clove , crushed
• 400g can tomatoes
• handful basil leaves , chopped
• 400g spaghetti
• 290g jar artichoke hearts , cut into bite size pieces
• handful freshly grated parmesan
• handful parsley , chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Super healthy

Counts as 1 of 5-a-day

Ingredients

• 1 tbsp olive oil
• 1 garlic clove , crushed
• 400g can tomatoes
• handful basil leaves , chopped
• 400g spaghetti
• 290g jar artichoke hearts , cut into bite size pieces
• handful freshly grated parmesan
• handful parsley , chopped

Per serving

494 kcalories, protein 16g, carbohydrate 79g, fat 15 g, saturated fat 3g, fibre 5g, salt 1.14 g

Your binder

Register for a binder and we will give you a £40 Virgin Wines WineBank voucher*. Click here for details.

*Spend £40 on wine and Virgin Wines will match your spend giving you £80 worth of wine.

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.