Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3
Recipe by Cooking Light April 1999

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 artichoke hearts, olive oil, and the next 6 ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.

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  • Chop the remaining artichoke hearts. Combine the chopped artichokes, pasta, spinach, and chopped tomato in a large bowl. Pour pureed artichoke mixture over pasta mixture, and toss well to coat. Cover and chill 2 hours. Sprinkle with feta cheese.

Nutrition Facts

153 calories; calories from fat 23%; fat 3.9g; saturated fat 1.1g; mono fat 1.9g; poly fat 0.5g; protein 5.9g; carbohydrates 24.9g; fiber 1.8g; cholesterol 4mg; iron 2.2mg; sodium 137mg; calcium 70mg.
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