Makes 4 servings
|10||whole baby artichokes*|
|1/4||cup lemon juice|
|1||teaspoon olive oil|
|2||cups oyster mushrooms or shiitake mushrooms, sliced|
|1||cup diagonally sliced celery|
|1||cup diagonally sliced green onions|
|1/4||cup fat-free reduced-sodium chicken broth**|
|2||teaspoons dried thyme leaves, crushed|
|1||teaspoon garlic salt|
|1/4||teaspoon black pepper|
|2||cups packed torn stemmed washed spinach|
|8||ounces vermicelli or thin spaghetti, cooked according to package directions and drained|
|1||teaspoon minced parsley|
*Substitute 1 package (9 ounces) frozen baby artichokes for fresh. Thaw artichokes before using; omit preparation and simmering of artichokes.
**To defat chicken broth, skim fat from surface of broth with spoon. Or, place can of broth in refrigerator at least 2 hours ahead of time. Before using, remove fat that has hardened on surface of broth.
- To prepare artichokes, cut off stems and tough outer leaves. Cut off top third of artichokes. Cut artichokes lengthwise into halves. Place 4 cups water, artichokes and lemon juice in large saucepan; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, about 10 minutes or until artichokes are tender; drain.
- Heat oil in large nonstick skillet or wok over medium-high heat. Add artichokes, mushrooms, celery, green onions, chicken broth, thyme, garlic salt and pepper; cook 3 minutes or until heated through. Add spinach; cook just until spinach is wilted.
- Toss vegetables with hot cooked pasta; garnish with parsley.
|Saturated Fat||trace g|
|Total Fat||3 g|
|Calories from Fat||9 %|
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