Artichoke and broad bean penne

Packed with veggies, this low-fat pasta dish makes a simple and satisfying midweek meal.

Recipe «Artichoke and broad bean penne» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 300g San Remo penne, 4 globe artichokes, 1 lemon, juiced, 2 cups Massel vegetable liquid stock, Olive oil spray , 1 brown onion, finely chopped, 2 garlic cloves, crushed, 5 drained anchovies, chopped , 500g tomatoes, chopped, 1 cup frozen broad beans, thawed, peeled, 1/2 cup chopped fresh continental parsley, torn, Sea salt & freshly ground pepper, Shaved parmesan, to serve.

Ingredients:

• 300g San Remo penne 
• 4 globe artichokes 
• 1 lemon, juiced 
• 2 cups Massel vegetable liquid stock 
• Olive oil spray 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 5 drained anchovies, chopped 
• 500g tomatoes, chopped 
• 1 cup frozen broad beans, thawed, peeled 
• 1/2 cup chopped fresh continental parsley, torn 
• Sea salt & freshly ground pepper 
• Shaved parmesan, to serve 

Instructions

1. Cook the pasta according to packet instructions. Drain and return to the pan.
2. Use a small knife to cut away the hard outer leaves of the artichokes. Cut into quarters and rub with lemon juice. Remove the furry centre of each quarter and add to a saucepan with the stock and remaining lemon juice. Bring to the boil. Reduce the heat and simmer for until tender. Set aside and reserve 1/4 cup (60ml) of the cooking liquid.
3. Spray a large, deep frying pan with olive oil. Add the onion and garlic and cook for until soft. Add the anchovies and cook for 30 seconds. Add the tomatoes and reserved stock. Simmer for 3-5 minutes or until thickens. Add the artichokes and broad beans and heat through.
4. Add the tomato mixture and parsley to the pasta and toss until combined. Season with salt and pepper. Serve topped with shaved parmesan.