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Feta and Artichoke Pasta

Photo: Kate Sears; Styling: Gerri Williams for James Reps

 

Prep time 10 mins
Cook time 11 mins
Yield Serves: 4
Amy Rodrigues, 32, San Jose, Calif."Inexpensive, quick, easy and delicious--this meal delivers on all counts."

Ingredients

  • Salt
  • 1 pound farfalle or other short pasta
  • 1 cup oil-packed sun-dried tomatoes, drained (1/4 cup oil reserved), chopped
  • 1/2 cup sliced black olives
  • 2 ounces crumbled feta (about 1/2 cup)
  • 1 clove garlic, minced
  • 1 cup canned artichokes, drained, patted dry and cut into eighths
  • 1 cup loosely packed torn fresh basil

Nutrition Information

  • calories 661
  • fat 25 g
  • satfat 7 g
  • protein 19 g
  • carbohydrate 95 g
  • fiber 6 g
  • cholesterol 21 mg
  • sodium 749 mg

How to Make It

  1. Bring a large pot of salted water to a boil over high heat. Cook pasta until al dente, 11 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Return pasta to pot.

  2. Toss pasta with sun-dried tomatoes and reserved oil, olives, feta, garlic, artichokes and basil. If mixture seems dry, add pasta water a few tablespoons at a time. Serve immediately.