Using Citrus Press, juice lemon to measure 2 tbsp (30 mL); add to Rockcrok® (4-qt./3.8-L) Dutch Oven or Deep Covered Baker. Add spaghetti and stock or broth; stir with Small Mix ‘N Scraper®. Microwave, covered, on HIGH 8 minutes.
Drain artichokes in small Stainless Mesh Colander. Process parsley in Manual Food Processor until finely chopped. Add artichokes, oil, rub and garlic pressed with Garlic Press. Process again until artichokes are coarsely chopped, scraping down sides of bowl as necessary with Mini Skinny Scraper.
Carefully remove Dutch Oven from microwave to Stackable Cooling Rack; stir. Return to microwave. Microwave, covered, an additional 8 minutes or until pasta is tender.
Using Microplane® Adjustable Fine Grater, grate Parmesan; set aside. Cut off ends of zucchini. Using Julienne Peeler, cut zucchini into long strips (avoiding seeds) to measure 2 cups (500 mL). Cut strips in half with Utility Knife.
Add artichoke mixture, Parmesan and zucchini to Dutch Oven. Toss to coat with Chef’s Tongs. Let stand, covered, 5 minutes. Season to taste with salt, if desired.
U.S. Nutrients per serving: Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 49 g, Fiber 4 g, Protein 16 g
To make this recipe vegetarian, you may substitute unsalted vegetable stock or low-sodium vegetable broth for the unsalted chicken stock.
You can substitute ¼ cup (50 mL) Garlic-Infused Canola Oil* for the olive oil and omit the garlic.
You can add 12 oz (350 g) cooked boneless, skinless chicken breasts or 12 oz (350 g) peeled and deveined, large cooked shrimp to the pasta.
*Not available in Canada.
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