Artichoke Watercress Linguine Food

ARTICHOKE & WATERCRESS LINGUINE

Artichoke & watercress linguine image

Whip up this tasty vegetarian linguine dish in 25 minutes with just four ingredients. Full of flavour, it also contains two of your five-a-day

Provided by Esther Clark

Number Of Ingredients 4

Ingredients

100g watercress
280g jar artichokes in olive oil
60g ricotta
220g dried linguine

Steps:

Blitz together the watercress, ¾ of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.
Bring a large pan of salted water to the boil and cook the linguine following pack instructions until al dente. Toss the pasta with the watercress pesto along with the remaining artichokes and a ladleful of pasta water. Finish with an extra drizzle of olive oil and black pepper.

Nutrition Facts : Calories 679 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 3 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 2.3 milligram of sodium

ARTICHOKE LINGUINE

Artichoke Linguine image

Make and share this Artichoke Linguine recipe from Food.com.

Provided by Engrossed

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Steps:

Boil pasta according to directions.
In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
Blend in the artichokes and the 2 tbsp of parmesan cheese.
Cover and simmer over low heat for about 8 minutes.
Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
Serve immediately. (It still tastes good as leftovers too.).

LINGUINE WITH CHILE, CRAB, AND WATERCRESS

Linguine with Chile, Crab, and Watercress image

Categories Pasta Low Fat Crab Watercress Self

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 clove garlic, peeled and minced
1 1/2 tsp sea salt
1 large red chile, seeded and chopped
11 oz canned or frozen (defrosted) precooked crabmeat
1/3 cup extra-virgin olive oil
Juice and zest of 1 lemon
1 package (16 oz) linguine
Handful fresh parsley, chopped
Handful watercress leaves, torn

Steps:

Boil 5 quarts water. With a mortar and pestle, grind garlic and salt into a smooth paste (or mix in a bowl). Add chile and crush until mixture is tinged red. Add crabmeat, breaking it up gently. Pour in oil. Add lemon juice and zest. Beat with a fork. Boil pasta according to package directions until al dente and drain. Top with crab sauce and toss. Add parsley and watercress. Toss again.

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