Pasta with Sautéed Tomatoes, Olives, and Artichokes

recipe
Because this Italian-style main dish cooks quickly, assemble all the ingredients before you begin. Pass the pepper mill around the table for those who prefer even more of the spice.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 17 %
Fat 5.4 g
Satfat 1.6 g
Monofat 2.1 g
Polyfat 1 g
Protein 12.5 g
Carbohydrate 48.2 g
Fiber 6.1 g
Cholesterol 55 mg
Iron 2.5 mg
Sodium 626 mg
Calcium 85 mg

Ingredients

1 teaspoon olive oil
2 cups halved cherry tomatoes
1/2 cup thinly sliced pitted kalamata olives
1 (14-ounce) can quartered artichoke hearts, drained
4 cups hot cooked ziti (short tube-shaped pasta)
1/2 cup chopped fresh basil
1/3 cup (1 1/4 ounces) shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add cherry tomatoes, olives, and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt, and freshly ground pepper; toss well.

Note:

Lisë Stern,

May 2003
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