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Quick Campanelle with Peas and Artichokes

Makes: 4 servings
Start to Finish 20 mins
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 (g) 161,
  • Cobalamin (Vit. B12) (g) 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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