Pasta with Artichokes and Basil
This herb-scented side-dish recipe makes an elegant statement on a dinner party menu.
Total Time:
30 mins
Servings:
Makes 4 to 6 side-dish servings.
Ingredients
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4 ounces tagliatelle, fusilli, or fettuccine, broken up
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1 9-ounce package frozen artichoke hearts, rinsed and drained
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2 medium red or green sweet peppers, chopped
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1/3 cup finely chopped onion
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 medium tomato, seeded and chopped
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1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
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2 tablespoons grated Parmesan cheese
Directions
1.
Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
2.
Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
3.
Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.
Nutrition information
Calories 216, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 124 mg, Carbohydrate 36 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin A 31%, Vitamin C 128%, Calcium 7%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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