RIGATONI WITH ARTICHOKES

Rigatoni with Artichokes image

Enjoy this delightful pasta and artichoke recipe that is ready in 30 minutes - perfect for an Italian dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

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Ingredients

2 cups uncooked rigatoni pasta (6 oz)
2 tablespoons butter or margarine
1 1/2 cups soft bread crumbs (about 2 1/2 slices bread)
1 tablespoon chopped fresh parsley
1 teaspoon olive or vegetable oil
2 cloves garlic, finely chopped
3/4 cup chicken broth
2 tablespoons finely chopped sun-dried tomatoes in oil
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14 oz) artichoke hearts, drained
1 tablespoon grated Romano or Parmesan cheese

Steps:

Cook and drain pasta as directed on package. Meanwhile, melt butter in 10-inch skillet over medium-high heat. Add bread crumbs; cook 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove from skillet; keep warm.
In same skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden.
In tightly covered container, shake broth, sun-dried tomatoes, cornstarch, salt, pepper flakes and pepper. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 1 1/2 g