Italian Fusilli With Sun-Dried Tomatoes and Artichoke Hearts
4 servings
4 servings
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.
Per Serving
Calories: 377 kcal
Fat: 4 g
Saturated Fat: 0.5 g
Calories From Fat: 8%
Cholesterol: 0 mg
Protein: 15 g
Carbohydrates: 61 g
Sugar: 6 g
Fiber: 12 g
Sodium: 197 mg
Calcium: 65 mg
Iron: 4.6 mg
Vitamin C: 9.5 mg
Beta-Carotene: 150 mcg
Vitamin E: 0.6 mg
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