Quick Campanelle with Peas and Artichokes
Pasta is tossed with peas, artichoke hearts, cheese, and ham in this easy 20-minute dinner.
Ingredients
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8 ounces dried campanelle, radiatore or rotini pasta
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1 cup frozen peas
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1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped
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2 cloves garlic, minced
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1/2 cup chopped fresh tomato
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1/2 cup finely shredded Pecorino Romano or Parmesan cheese
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1 tablespoon extra virgin olive oil
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2 tablespoons lemon juice
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1/8 teaspoon ground black pepper
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1/4 cup black forest ham, cut in slivers
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Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
1.
Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water.
2.
In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.
Nutrition information
Calories 341, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 0 g, Cholesterol 18 mg, Sodium 314 mg, Carbohydrate 50 g, Total Sugar 4 g, Fiber 5 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 16%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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