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Pasta With Artichoke Hearts and Goat Cheese

June 10, 2008 - 7:30am
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Pasta With Artichoke Hearts and Goat Cheese

Nutrition Facts

Serving Size½ of recipe
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


Ingredients and Preparation

Cavatappi or shell-shaped pasta4 ounces
Olive oil2 teaspoons
Garlic clove, minced1
Large tomato, seeded and chopped1
Water-packed artichoke hearts, drained and coarsely chopped1 (15-ounce) can
Basil, chopped2 tablespoons
Crumbled goat cheese2 ounces
  1. Directions
  2. Cook pasta according to package directions, omitting fat and salt. Reserve ¼ cup of pasta water, drain, and set aside.
  3. 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.
  4. Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.

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

Side Suggestions: Tossed Salad

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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