Pasta With Artichoke Hearts and Goat Cheese
|Serving Size||½ of recipe|
|Total Fat|| 16 g|
|Saturated Fat|| 8 g|
|Sodium|| 175 mg |
|Total Carbohydrate|| 62 g|
|Dietary Fiber|| 13 g |
|Protein|| 18 g|
|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 |
- Cook pasta according to package directions, omitting fat and salt. Reserve ¼ cup of pasta water, drain, and set aside.
- 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.
- 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
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