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Sun-Dried Tomatoes & Artichoke Pasta

Serves: 10
Total Calories: 54

Ingredients

1 (12- to 16-ounce) package mostaccioli pasta
2 tablespoons olive oil
1 medium onion, chopped
2 - 4 cloves garlic, chopped
1 can artichoke hearts in water, drained
1 (8-ounce) jar sun-dried tomato in oil
1/2 cup bread crumbs
1/2 cup fresh parsley, chopped or 1/4 cup dried
1 cup pasta water
Parmesan cheese

Directions:

Cook pasta. While pasta is cooking, heat oil in large skillet; add onion and garlic. Cook until onion is soft; add artichokes, sun-dried tomatoes, bread crumbs, and parsley; heat through. Add 2 ladles of water pasta is cooking in, to artichoke mixture. Drain pasta and add to artichoke mixture. Transfer to serving dish; sprinkle with Parmesan cheese.

Nutritional Facts:

Serves: 10
Total Calories: 54
Calories from Fat: 27

This Sun-Dried Tomatoes & Artichoke Pasta recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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