Ingredients with Measurements:
- 1 pound of Malga o Ugovizza pasta
- 4 medium-sized artichokes
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 lemon, juiced
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet for cooking artichokes
- Chef's knife for cutting artichokes
Step-by-Step Instructions:
1. Begin by preparing the artichokes. Cut off the top third of the artichokes and trim the stems. Remove the tough outer leaves and cut the remaining artichoke hearts into thin slices.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the sliced artichokes to the skillet and cook until they are tender and lightly browned, about 10-12 minutes.
4. While the artichokes are cooking, bring a large pot of salted water to a boil. Add the Malga o Ugovizza pasta and cook until al dente, about 8-10 minutes.
5. Drain the pasta and add it to the skillet with the artichokes. Toss to combine.
6. Add the grated Parmesan cheese, lemon juice, and chopped parsley to the skillet. Season with salt and pepper to taste.
7. Toss the pasta and artichokes until the cheese is melted and the ingredients are well combined.
8. Serve hot with additional Parmesan cheese and parsley for garnish.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium-high heat
Oven: Not required
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 58g
Protein per serving: 15g
Substitutions for ingredients:
- Malga o Ugovizza pasta can be substituted with any other pasta of your choice.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with vegetable oil or butter.
- Fresh parsley can be substituted with fresh basil or oregano.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute the artichokes with asparagus or zucchini for a different flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to remove all the tough outer leaves of the artichokes before slicing them.
- Squeeze fresh lemon juice over the artichokes to prevent them from turning brown.
- Reserve some of the pasta water to add to the skillet if the pasta seems dry.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation Ideas:
Serve the pasta in individual bowls with a sprinkle of Parmesan cheese and a sprig of parsley on top.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
- Lemon wedges
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this pasta dish.
- A side salad with mixed greens and a vinaigrette dressing complements the flavors of the pasta.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting Advice:
- If the artichokes are not cooking evenly, adjust the heat as needed.
- If the pasta seems dry, add a splash of pasta water or broth to the skillet.
Food Safety Advice:
- Be sure to wash the artichokes thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Malga o Ugovizza is a type of pasta that originated in the Friuli-Venezia Giulia region of Italy. It is a long, thin pasta that is similar to spaghetti.
Flavor Profiles:
This pasta dish has a savory and slightly tangy flavor from the artichokes and Parmesan cheese. The lemon juice adds a bright and fresh note to the dish.
Serving Suggestions:
Serve this pasta dish as a main course for a weeknight dinner or as a side dish for a special occasion.
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Region: Italian