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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke and Tomato Pasta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy