Feta and Artichoke Pasta

Feta and Artichoke PastaRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps


Amy Rodrigues, 32, San Jose, Calif.

"Inexpensive, quick, easy and delicious--this meal delivers on all counts."

Serves: 4

Cost per Serving:



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1 pound farfalle or other short pasta
1 cup oil-packed sun-dried tomatoes, drained (1/4 cup oil reserved), chopped
1/2 cup sliced black olives
2 ounces crumbled feta (about 1/2 cup)
1 clove garlic, minced
1 cup canned artichokes, drained, patted dry and cut into eighths
1 cup loosely packed torn fresh basil


Prep: 10 Minutes
Cook: 11 Minutes

1. Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente, 11 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Return pasta to pot.

2. Toss pasta with sun-dried tomatoes and reserved oil, olives, feta, garlic, artichokes and basil. If mixture seems dry, add pasta water a few tablespoons at a time. Serve immediately.

Created date

September 2013

Nutritional Information

Calories 661
Fat 25 g
Satfat 7 g
Protein 19 g
Carbohydrate 95 g
Fiber 6 g
Cholesterol 21 mg
Sodium 749 mg