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Quick Campanelle with Peas and Artichokes
Ingredients
- 8 ounces dried campanelle, radiatore or rotini pasta
- 1 cup frozen peas
- 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh tomato
- 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1/8 teaspoon ground black pepper
- 1/4 cup black forest ham, cut in slivers
- Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
1. Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water.
2. In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.
Nutrition Facts
(Quick Campanelle with Peas and Artichokes)
- Servings Per Recipe 4,
- cal. (kcal) 341,
- Fat, total (g) 9,
- chol. (mg) 18,
- sat. fat (g) 3,
- carb. (g) 50,
- Monosaturated fat (g) 4,
- fiber (g) 5,
- sugar (g) 4,
- pro. (g) 15,
- vit. A (IU) 972,
- vit. C (mg) 11,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 161,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 314,
- Potassium (mg) 235,
- calcium (mg) 162,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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