Artichoke Spinach Stuffed Shells Recipe - Pasta Shells Stuffed with Artichoke and Spinach
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Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Dr. Gundry’s Lemon Artichoke Pasta
Craving a summery pasta dish? Look no further than Steven Gundry MD’s lemon artichoke pasta — made with Miracle Noodles, of course. This tangy, creamy dish is rich in fresh herbs and lemon, and incredibly satisfying.
Ingredients:
1 bag miracle noodle fettuccine, prepared the gundry way
¼ cup extra virgin olive oil
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1 lemon, thinly sliced
1 cup artichokes (canned and rinsed, or frozen and thawed)
1 Tbsp rosemary
1 Tbsp thyme
½ tsp salt
1 cup coconut milk
Instructions:
Prepare the noodles, and set aside until needed
In a large saucepan, heat olive oil over medium high heat.
Add onion, and cook, stirring occasionally until very tender.
Add garlic and cook an additional minute or two, until fragrant.
Add lemons and artichokes and turn heat to high. Cook, stirring frequently until golden brown, then add rosemary, thyme, salt, and noodles
Continue to stir until thyme “pops” and rosemary smells very fragrant
Add coconut milk and cook, stirring frequently, until thickened.
Taste, and add more salt if needed before serving.