Whole Wheat Pasta with Pesto and Artichokes

Whole Wheat Pasta with Pesto and Artichokes

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.

  • 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)
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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.

Nutritional Info: 
Per Serving:280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 10mg cholesterol, 920mg sodium, 46g carbohydrate (9g dietary fiber, 2g sugar), 16g protein

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