Pasta With Artichoke Hearts and Goat CheeseEn Español (Spanish Version)
Serving Size½ of recipeCalories
16 gSaturated Fat8 gSodium
175 mgTotal Carbohydrate
62 gDietary Fiber13 gProtein
18 gServings2IngredientsMeasuresCavatappi or shell-shaped pasta4 ouncesOlive oil2 teaspoonsGarlic clove, minced1Large tomato, seeded and chopped1Water-packed artichoke hearts, drained and coarsely chopped1 (15-ounce) canBasil, chopped2 tablespoonsCrumbled goat cheese2 ouncesDirectionsCook 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
Side Suggestions: Tossed Salad