Italian Fusilli with Sun-Dried Tomatoes and Artichoke Hearts
The sun-dried tomatoes and artichokes in this dish are the perfect pair. The flavors are even more striking the next day.
Makes 4 Servings
Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside.
Heat the broth over medium-high heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil.
Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.
Protein: 14.8 g
Carbohydrate: 76.3 g
Sugar: 5.7 g
Total Fat: 2.3 g
Calories from Fat: 4.9%
Fiber: 10.6 g
Sodium: 525 mg