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SPAGHETTI WITH ARTICHOKE HEARTS

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1 4       ounce can artichoke hearts, drained
2          clove crushed garlic
1          small chopped onion
2          tablespoon olive oil
3          tablespoons fresh chopped parsley
1/2       teaspoon basil
1/2       teaspoon salt
1/2       teaspoon black pepper, fresh ground
1/4       cup grated Parmesan cheese
2          egg whites
1/2       pounds spaghetti

Rinse and quarter the canned artichoke hearts. Heat the olive oil in a skillet and sauté the onion and garlic for 3-4 minutes. Add 1/2 cup water, parsley, basil, salt and pepper. Simmer for 15 minutes. Boil a large pot of salted water and cook the spaghetti for 8-10 minutes or until cooked. Combine the egg whites and parmesan cheese. Toss the pasta in the mixture. Add the artichoke mixture and reheat. Add extra water if it is too dry. Serve with extra Parmesan cheese as a topping.

Notes: Excellent source of Vitamin C, B12, B2, Folacin, Niacin and Iron.
Good source of Vitamin B6, Calcium and Zinc.

Serves 4
Prep Time: 0:30
Total Calories 355
Protein 14g
Carbohydrate 56g
Fat 9g
Cholesterol 4mg
Dietary Fiber 7g
%Calories from Fat 23%

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