Artichoke and Tomato Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 oz. uncooked bow-tie noodles1 can (14-16 oz) artichoke hearts, drained and halved (not oil-packed)1 cup chopped ripe plum tomato1/4 cup torn fresh basil leaves1 tbs. olive oil1 tbs. lemon juice1/4 cup crumbled feta cheese
1. Cook noodles according to package directions; tinse under cold running water, drain well, and set aside.
2. In large bowl, combine remaining ingredients except cheese; add noodles and toss to coat. Refrigerate for about 1 hour; serve sprinkled with cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user KITCORPS.
2. In large bowl, combine remaining ingredients except cheese; add noodles and toss to coat. Refrigerate for about 1 hour; serve sprinkled with cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user KITCORPS.
Nutritional Info Amount Per Serving
- Calories: 151.7
- Total Fat: 3.7 g
- Cholesterol: 5.6 mg
- Sodium: 100.9 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.9 g
- Protein: 4.9 g
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