Creamy Artichoke Pasta

Roasted artichokes, zucchini, kale, and whole wheat penne pasta in a creamy sauce with notes of roasted garlic, topped with queso fresco

Short history: The artichoke is a domesticated version of the cardoon, which is a native of the Mediterranean. It seems that ancient Greeks were the ones to domesticate and cultivate the artichoke during the classical period in Sicily. Today, cultivation is concentrated in Mediterranean basin, with the main European providers being Italy, Spain, and France. The main American producers are Argentina, Peru, and the U.S. – nearly 100% of the U.S. production being from California. Artichokes are rich in potassium, magnesium, and phosphorus. Along with those minerals, when eating this meal you will also receive antioxidants, vitamin B6, C & K, fiber, and manganese!

Reheating Instructions: Warm in a pan over medium heat for 2 minutes.

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