Penne pasta with artichokes and escarole
Whole grain spelt penne pasta with artichokes and escarole are really a recipe of long life! The whole grain pasta is helpful to avoid the dangerous blood sugar spikes, the artichokes stimulate the liver, bring iron, play a role in keeping at bay cholesterol and support the digestion. Also escarole stimulates the functioning of the liver, in addition to this, this vegetable contains also a precious substance, the quercetin, that is considered by scientists one of the compound able to activate sirtuins, the proteins that turn on the survive processes of the body resulting in a longer and healthier life! Finally, don’t throw away the external leaves of the artichokes that you used for this preparation, but use them to prepare a powerful purifying herbal tea. You just have to add these leaves to a cup of boiling water, leave to brew for 15 minutes then filter and drink.
320 g of whole grain spelt penne pasta or other short pasta
1 clove of garlic
1 tablespoon of pine nuts
Extra virgin olive oil
Remove the more external leaves of the artichokes until you reach the core. Remove the stem except a couple of centimeters, peel this part. Cut the artichokes into half lengthwise and remove the hair like filaments. Cut into thin slices the artichokes. Cut into slices the garlic and sauté it in a frying pan with a tablespoon of extra virgin oil and two tablespoons of water. Add the artichokes and cook for 5-6 minutes. In the meantime, rinse the escarole and cut it coarsely into pieces. Add the escarole in the frying pan and cook for 5 minutes, stir often. Add a pinch of sea salt and black pepper, the parsley and the pine nuts, remove the pan from the heat. Cook the pasta and drain it al dente, add the penne pasta to the sauce in the frying pan and cook for a minute in order to mix the flavors together. Serve!