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Artichoke & Tomato Pasta

Makes: 4 servings
Start to Finish 25 mins
Artichoke & Tomato Pasta
Ingredients
  • 8  ounces  dried bucatini, fettuccine or whole grain spaghetti
  • 1/4  cup  grated Parmesan cheese
  • 1/2  cup  chopped sweet onion
  • 1/4  cup  olive oil
  • 2  cloves garlic, minced
  • 1 28  ounce can  crushed or diced tomatoes
  • 1 6  ounce jar  marinated artichoke hearts, drained and coarsely chopped
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  •  Small fresh basil leaves
  •  Grated Parmesan cheese (optional)
Directions

1. In a Dutch oven cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.

2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.

3. To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.

Nutrition Facts (Artichoke & Tomato Pasta)
  • Servings Per Recipe 4,
  • cal. (kcal) 479,
  • Fat, total (g) 21,
  • chol. (mg) 4,
  • sat. fat (g) 4,
  • carb. (g) 61,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 17,
  • pro. (g) 13,
  • vit. A (IU) 541,
  • vit. C (mg) 20,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 165,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 586,
  • Potassium (mg) 755,
  • calcium (mg) 145,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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