Whole Wheat Pasta with Pesto and Artichokes

Whole Wheat Pasta with Pesto and Artichokes

Rated:
Recipe Rating: 3.53195
Serves 4
Our whole wheat pasta has won awards for its light taste and texture, making it an appealing, healthy whole grain solution. Beans are a great source of protein with little or no fat.
Ingredients: 
  • 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)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain and set aside. 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. Add pasta and season with salt and pepper. Top with feta (if using).
Nutritional Info: 
Per Serving: 280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 10mg cholesterol, 920mg sodium, 46g carbohydrates, (9 g dietary fiber, 2g sugar), 16g protein.