28 ounces artichoke hearts in brine, drained and quartered
1 cup chopped broccoli florets
1 cup white cooking wine
1/2 cup half & half
1 teaspoon salt
1 teaspoon pepper
1/2 cup Parmesan cheese
Cook pasta according to package directions.
Meanwhile, heat oil and butter in large frying pan. Add onion, basil and artichokes, cook 5 minutes at medium-high heat.
Stir in broccoli and wine, cook 3 minutes or until wine has evaporated.
Add half & half. Bring to a boil, reduce heat and simmer for 10 minutes.
Combine pasta with sauce and toss with cheese and serve immediately.
Nutritional Information (Per Serving)
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.