TUSCAN ARTICHOKE PASTA

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Tuscan Artichoke Pasta image

This dinner entree is one recommended by Joy Bauer, author of "Your Inner Skinny: Four Steps to Thin Forever." Her recipe calls for frozen artichoke hearts, but I am not sure if that is even available in my area, so I used some marinated artichoke hearts, from a jar, and left out the olive oil in the recipe. This recipe is good either warm or at room temperature.

Provided by threeovens

Categories     Beans

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cup frozen artichoke hearts, thawed or 1/2 cup marinated artichoke hearts, drained
1 medium tomatoes, chopped
1/2 cup canned cannellini, rinsed and drained
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh basil, chopped
1 cup cooked penne
2 tablespoons parmesan cheese, grated

Steps:

  • Cut artichoke hearts in half, if desired.
  • Combine all ingredients, except cheese, and toss gently to coat pasta.
  • Sprinkle cheese on top and serve either warm or room temperature, your choice.

Nutrition Facts : Calories 518.4, Fat 18, SaturatedFat 3.9, Cholesterol 8.8, Sodium 166.1, Carbohydrate 74.4, Fiber 14.6, Sugar 3.7, Protein 18.2

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