TUSCAN ARTICHOKE PASTA
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
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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