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Pasta with Sautéed Tomatoes, Olives, and Artichokes

Yield 6 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.