This tossed pasta can be served warm, at room temperature, or chilled.
Yield:
6 servings (serving size: 1 1/2 cups)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
5 Minutes
Cook:
19 Minutes
Nutritional Information
Calories
228
Fat
5.0 g
Satfat
2.0 g
Protein
11.0 g
Carbohydrate
36.7 g
Cholesterol
7 mg
Iron
2.2 mg
Sodium
539 mg
Caloriesfromfat
20 %
Fiber
3.0 g
Calcium
74 mg
Ingredients
2 3/4 cups
uncooked penne pasta (about 8 ounces tube-shaped pasta)
2 teaspoons
olive oil
1 1/2 cups
vertically sliced onion
4
garlic cloves, minced
1/3 cup
canned vegetable broth (such as Swanson)
1
(14-ounce) can quartered artichoke hearts, drained
2 cups
grape tomatoes
1 cup
(4 ounces) crumbled reduced-fat feta cheese
1/2 cup
chopped fresh basil
1/2 teaspoon
freshly ground black pepper
1/4 teaspoon
salt
Preparation
Cook pasta according to package directions, omitting salt and fat.
. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; sauté 10 minutes or until golden brown. Add garlic; sauté 1 minute. Add broth; sauté 1 minute.
. Drain pasta. Combine pasta, onion mixture, artichokes, and remaining ingredients in a large bowl; toss well.
Oxmoor House Healthy Eating Collection,
January 2006
