Pappardelle With Artichokes And Sun-Dried Tomatoes

1. Heat oil in a large pan.

2. Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes.

3. Add tomatoes, artichokes and cayenne.

4. De glaze pan with wine and reduce by 1/2.

5. Sprinkle flour over onion mixture and stir to blend well.

6. Pour in stock and bring to a boil and cook 5 minutes.

7. Toss pasta into pan mix all ingredients together. Add pasta water if needed.

8. Plate and top with pine nuts, cheese and parsley.

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Nutrient	Quantity
Total fats	38.3803 g
Protein	52.0722 g
Carbohydrates	31.2997 g
Energy	673.5711 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.217 g
Water	507.2701 g
Aspartic acid	0.6024 g
Calcium, Ca	286.0757 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	21.1541 g
Fiber, total dietary	1.9904 g
Fatty acids, total saturated 22:0	0.0404 g
Carotene, beta	398.2725 g
Niacin	5.1157 mg
Vitamin A, RAE	110.4586 g
Arginine	0.9673 g
Riboflavin	0.4967 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0033 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.3123 g
Glutamic acid	1.3125 g
Sodium, Na	1136.3521 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2109 g
Total lipid (fat)	38.3803 g
Manganese, Mn	3.3484 mg
Fructose	0.123 g
Proline	0.3095 g
Fatty acids, total saturated 16:0	2.9568 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0133 g
Sucrose	2.4241 g
Choline, total	168.9769 mg
Sugars, total	3.0821 g
Serine	0.3736 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	0.8536 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.4589 mg
Selenium, Se	42.7995 g
Ash	6.1352 g
Fatty acids, total saturated 18:1 undifferentiated	15.9925 g
Pantothenic acid	0.5471 mg
Phenylalanine	0.2708 g
Beta-sitosterol	44.55 mg
Copper, Cu	1.0822 mg
Betaine	0.1485 mg
Thiamin	0.5123 mg
Retinol	68 g
Methionine	0.1301 g
Iron, Fe	5.4267 mg
Carbohydrate, by difference	31.2997 g
Phosphorus, P	641.3696 mg
Folate, total	46.7792 g
Tocopherol, gamma	3.8751 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	23.205 g
Alanine	0.3292 g
Cholesterol	113.3333 mg
Valine	0.335 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	12.6955 g
Glycine	0.3123 g
Carotene, alpha	212.16 g
Glucose (dextrose)	0.4546 g
Fatty acids, total saturated 14:0	0.0136 g
Zinc, Zn	4.7828 mg
Isoleucine	0.2552 g
Fatty acids, total polyunsaturated	13.4399 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.4791 g
Vitamin A, IU	1072.2354 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	46.7792 g
Tryptophan	0.0574 g
Vitamin C, total ascorbic acid	1.682 mg
Phytosterols	29.9284 mg
Fatty acids, total polyunsaturated 18:1 c	0.0166 g
Fatty acids, total saturated 20:0	0.1332 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.2648 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	28.9557 g
Fatty acids, total saturated	4.0163 g
Histidine	0.1592 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	16.5326 g
Threonine	0.1871 g
Folate, food	46.7792 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	7.0335 g
Vitamin E (alpha-tocopherol)	6.2856 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	143.9006 mg
Lysine	0.2436 g
Potassium, K	810.7216 mg
Cystine	0.1292 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Tomato	0.83 cup	0	0	0
Vegetable stock	1.5 cups	16.575	3.083	0.232
Parsley	0	0	0	0
flour	3 tablespoons	108.4275	23.7385	0.4207
Garlic Clove	2	0	0	0
pine nut	0.25 cup	227.1375	4.4145	23.0749
asiago cheese	2 ounces	201.7333	0	1.1333
artichoke	0.5 cup	0	0	0
red onion	1	0	0	0
pappardelle pasta	8 ounces	201.7333	0	1.1333
cayenne	1 pinch	0.3578	0.0637	0.0194