Whole Wheat Pasta with Pesto and Artichokes

(from sweetyjess1982’s recipe box)

Source: Whole Foods (from RecipeThing user allisonmbarnett)

Categories: Pasta, Pesto

Ingredients

  • * 12 oz 365 Organic Everyday Value™ Whole Wheat Fusilli
  • * 1 cup cooked gigante, garbanzo or Crumbles (optional) cannellini beans, drained and rinsed
  • * 1 cup steamed broccoli florets
  • * 1 (14-oz) can 365 Everyday Value™ Artichoke Hearts, drained and chopped
  • * 3/4 cup (about 6 oz) roasted red peppers, drained, rinsed and diced
  • * 2 oil-packed sundried tomatoes, drained and diced
  • * 1 TB prepared basil pesto
  • * 1/2 cup Whole Creamery™ Feta

Directions

  1. 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.

  2. Nutrition Info

  3. r serving (About 9.5oz/275g-wt.): 280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 16g protein, 46g total carbohydrate (9g dietary fiber, 2g sugar), 10mg cholesterol, 920mg sodium

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