Artichoke and Tomato Pasta

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

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Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 5.0g
  • Saturated fat: 2.0g
  • Protein: 11.0g
  • Carbohydrate: 36.7g
  • Cholesterol: 7mg
  • Iron: 2.2mg
  • Sodium: 539mg
  • Calories from fat: 20%
  • Fiber: 3.0g
  • Calcium: 74mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat.
  2. . 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.
  3. . Drain pasta. Combine pasta, onion mixture, artichokes, and remaining ingredients in a large bowl; toss well.
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