Pineapple and Artichoke Pasta Recipe

Pineapple and Artichoke Pasta

• Difficulty: Easy
• Servings: 8
• Nutritional Information Per Serving (Serving Size: 1 of 8 servings)
  Calories: 635
  Total Fat: 12 g
  Saturated Fat: 2 g
  Carbohydrates: 115 g
  Dietary Fiber: 12 g
  Sugar: 17 g
  Protein: 20 g
  Cholesterol: 0 mg
  Sodium: 868 mg

• Overall Time: 30 min
• Preparation: 15 min
• Cooking: 15 min

Ingredients

• 2 pounds farfalle pasta (alternative pasta shapes work well too)
• 1/4 cup olive oil
• 1 large red onion, cleaned and sliced into small pieces
• 4 garlic cloves, minced
• 3 tablespoons fresh cilantro, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 whole fresh pineapple, outer layer removed, center removed and cubed
• 2 (16-ounce) cans artichokes, sliced into wedges
• Salt and freshly ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1/8 cup extra-virgin olive oil
• 6 sprigs fresh cilantro for garnish

Instructions

1. Bring a large pot of water to a boil and cook the farfalle until al dente. Drain thoroughly and set aside.
2. Heat the olive oil in a large saut pan over medium-high heat. Once hot, add the sliced onion, minced garlic, cilantro, and parsley. Saut, stirring frequently, until the onion turns translucent. Add the pineapple chunks and cook until they begin to soften and caramelize.
3. Stir in the sliced artichokes, season with salt and pepper to taste, and drizzle with balsamic vinegar. Remove from heat, add the cooked pasta, and toss with extra-virgin olive oil to coat every noodle beautifully.
4. Transfer to a large serving bowl and garnish with fresh cilantro sprigs. Serve family-style and watch your guests rave about this tropical twist on pasta!

Copyright 2007, Robert Irvine, All Rights Reserved