Artichoke and Tomato Pasta

recipe
This tossed pasta can be served warm, at room temperature, or chilled.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe 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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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