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Whole Wheat Pasta with Pesto and Artichokes

Serves 4
Time 25 min
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 (14.0-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
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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 before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 12 ounces dried whole wheat fusilli
  • 1 cup cooked gigante, garbanzo or cannellini beans drained and rinsed
  • 1 cup steamed broccoli florets
  • 1 (14.0-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
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper