Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 450 |
| 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
| Ingredients | Measures |
|---|
| 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 |
Directions
- 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.
Exchanges
3 starches; 1 high fat meat substitute; 1 fat; 1 vegetable
Side Suggestions: Tossed Salad