Gemelli with White Beans and Artichokes

Oxmoor House
4 servings (serving size: 1 1/2 cups)


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1 tablespoon olive oil
3 cups thinly sliced onion (about 2)
1 garlic clove, minced
1 (14-ounce) can artichoke hearts, drained and cut into 1/4-inch slices
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 1/2 cups (6 ounces) uncooked gemelli or other pasta twists
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh basil
3 tablespoons pre-shredded fresh Parmesan cheese


Prep: 12 Minutes
Cook: 16 Minutes

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, 12 minutes or until golden brown. Add garlic, sliced artichoke, and beans; toss gently. Cover, reduce heat, and simmer 4 minutes or until thoroughly heated.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/3 cup cooking liquid.

Combine pasta, onion mixture, reserved cooking liquid, and remaining ingredients in a large bowl. Toss well.

Created date

March 2010

Nutritional Information

Calories 368
Fat 6.2 g
Satfat 1.7 g
Protein 17.3 g
Carbohydrate 62.2 g
Cholesterol 4 mg
Iron 4.1 mg
Sodium 597 mg
Caloriesfromfat 15 %
Fiber 7.5 g
Calcium 144 mg