Artichoke and Tomato Pasta |
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Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 6 |
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This tossed pasta can be served warm, at room temperature, or chilled. Ingredients:
2 3/4 cups uncooked penne pasta (about 8 ounces tube-shaped pasta) |
2 teaspoons olive oil |
1 1/2 cups vertically sliced onion |
4 garlic cloves, minced |
1/3 cup canned vegetable broth (such as swanson) |
1 (14-ounce) can quartered artichoke hearts, drained |
2 cups grape tomatoes |
1 cup (4 ounces) crumbled reduced-fat feta cheese |
1/2 cup chopped fresh basil |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; sauté 10 minutes or until golden brown. Add garlic; sauté 1 minute. Add broth; sauté 1 minute.
3. Drain pasta. Combine pasta, onion mixture, artichokes, and remaining ingredients in a large bowl; toss well.
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