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Rigatoni with Artichokes, Garlic, and Olives Recipe

See full recipe on: Leite's Culinaria



Ingredients

12 to 16 ounces rigatoni
2 tablespoons salted butter
6 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
2 tablespoons finely chopped fresh rosemary
1/2 cup pitted kalamata olives, halved
6 artichoke hearts in oil, drained and cut into quarters
1/3 cup plus 1 tablespoon dry white wine
Finely grated zest of 1/2 orange (or, if you prefer, the zest of a small lemon)
Salt and freshly cracked black pepper to taste
Parmigiano-reggiano (optional)

Nutrition 4 servings

Per Serving % Daily Value
Calories 673
Fat 29g 45%
Carbs 84g 28%
Protein 15g 30%
Fiber 7g 30%
Cholesterol 15mg 5%
Sodium 231mg 9%
     
Fat
Carbs
Protein

Preparation






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