Barilla® Protein+™ Thin Spaghetti

with Roasted Artichokes, Pine Nuts, Golden Raisins, Pancetta & Parmigano Cheese

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Ingredients for 7 people

  • 1 box Barilla® Protein+™ Thin Spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 8 baby artichokes, sliced into wedges
  • 1 cup golden raisins, reconstituted
  • 1 cup pine nuts, toasted
  • 1 cup Parmigiano-Reggiano cheese, shredded
  • 1 tablespoon parsley, chopped
  • 1 pound pancetta, sliced thin and rendered
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil
  • In a large skillet, sauté garlic in olive oil for 1-2 minutes
  • Add artichokes and sauté until they are nice and soft
  • Season with salt and pepper
  • Add raisins and stir to combine
  • Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid
  • Add the reserved cup of cooking liquid to the sauce and bring to a simmer
  • Add cooked pasta to the sauce and cook for 1 more minute
  • The sauce should become creamy
  • Remove from heat and toss with pine nuts, cheese, parsley and crispy pancetta
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