Serving Size ½ of recipe
Total Fat 16 g
Saturated Fat 8 g
Sodium 175 mg
Total Carbohydrate 62 g
Dietary Fiber 13 g
Protein 18 g
Ingredients and Preparation
Cavatappi or shell-shaped pasta 4 ounces
Olive oil 2 teaspoons
Garlic clove, minced 1
Large tomato, seeded and chopped 1
Water-packed artichoke hearts, drained and coarsely chopped 1 (15-ounce) can
Basil, chopped 2 tablespoons
Crumbled goat cheese 2 ounces
- Cook pasta according to package directions, omitting fat and salt. Reserve ¼ cup of pasta water, drain, and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook one minute. Stir in tomatoes and artichoke hearts and cook 2-3 minutes. Add basil, turn off heat, and stir.
- Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.