Feta and Artichoke Pasta

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

Amy Rodrigues, 32, San Jose, Calif.

"Inexpensive, quick, easy and delicious--this meal delivers on all counts."

Yield: Serves: 4
Cost per Serving: $2.36
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 661
  • Fat: 25g
  • Saturated fat: 7g
  • Protein: 19g
  • Carbohydrate: 95g
  • Fiber: 6g
  • Cholesterol: 21mg
  • Sodium: 749mg


  • 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


  1. 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. 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.
My Notes

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

Add Note

Feta and Artichoke Pasta Recipe at a Glance
  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