Med Pasta w/Artichokes, Olives & Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 352.9
- Total Fat: 19.2 g
- Cholesterol: 4.7 mg
- Sodium: 1,349.8 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.3 g
- Protein: 7.0 g
View full nutritional breakdown of Med Pasta w/Artichokes, Olives & Tomatoes calories by ingredient
Number of Servings: 4
Ingredients
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12 oz whole wheat pasta
2 tbsp olive oil
1/2 medium onion, chopped or sliced
2 garlic cloves, sliced
1/2 cup dry white wine
14 oz artichoke hearts, drained and rinsed
1/3 cup pitted kalamata olives, quartered
1 pint cherry tomatoes
1/4 cup grated parmesan cheese
1/2 cup fresh basil leaves, torn
Directions
Boil salted water, add pasta and cook until al dente. Drain and reserve 1C of water, return pasta to pot to keep warm.
In large skillet, heat 1 tbsp of oil over med heat. add onion, garlic, salt & pepper and brown. add wine and cook until evaporated. stir artichokes and cook until brown. add olives and half tomatoes, cook until tomatoes start to fall apart, add pasta to skillet. stir in remaining tomatoes, oil, cheese and basil. thin with pasta water if necessary to coat noodles. server with additional cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user COALBEANER.
In large skillet, heat 1 tbsp of oil over med heat. add onion, garlic, salt & pepper and brown. add wine and cook until evaporated. stir artichokes and cook until brown. add olives and half tomatoes, cook until tomatoes start to fall apart, add pasta to skillet. stir in remaining tomatoes, oil, cheese and basil. thin with pasta water if necessary to coat noodles. server with additional cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user COALBEANER.
Member Ratings For This Recipe
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