August 28, 2009

Whole Wheat Pasta with Pesto and Artichokes

Whole Wheat Pasta with Pesto and Artichokes

Got this from the Whole Foods app for the iPhone.
Serves 4
Per serving (About 9.5oz/275g-wt.): 280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 16g protein, 46g total carbohydrate (9gdietary fiber, 2g sugar), 10mg cholesterol, 920mg sodium

12 ounces dried whole wheat fusilli*
1 cup cooked gigante, garbanzo or cannellini beans, drained and rinsed*
1 cup steamed broccoli florets
1 (14-ounce) can artichoke hearts, drained and chopped*
3/4 cup (about 6 ounces) roasted red peppers, drained, rinsed and diced
2 oil-packed sun dried tomatoes, drained and diced
1 tablespoon prepared basil pesto*
1/2 cup feta cheese crumbles (optional)

Cook pasta according to package directions in boiling salted water. Meanwhile, in a large serving bowl, combine beans, broccoli, artichoke hearts and red peppers. In a separate small bowl, stir together tomatoes and pesto, then toss gently into the veggies. Season to taste with salt and pepper. Drain pasta and add to vegetables. Top with feta cheese.

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