• Pasta With Artichoke Hearts and Goat Cheese

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 450
    Total Fat 16 g
    Saturated Fat 8 g
    Sodium 175 mg
    Total Carbohydrate 62 g
    Dietary Fiber 13 g
    Protein 18 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Cavatappi or shell-shaped pasta 4 ounces
    Olive oil 2 teaspoons
    Garlic clove, minced 1
    Large tomato, seeded and chopped 1
    Water-packed artichoke hearts, drained and coarsely chopped 1 (15-ounce) can
    Basil, chopped 2 tablespoons
    Crumbled goat cheese 2 ounces
    1. Cook pasta according to package directions, omitting fat and salt. Reserve ¼ cup of pasta water, drain, and set aside.
    2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook one minute. Stir in tomatoes and artichoke hearts and cook 2-3 minutes. Add basil, turn off heat, and stir.
    3. Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.

    Exchanges3 starches; 1 high fat meat substitute; 1 fat; 1 vegetable

    Side Suggestions: Tossed Salad

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