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

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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.
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