Thursday, March 15, 2012
seeded and chopped
1 (15oz) drained and
1.Cook pasta according to package directions, omitting fat and salt. Reserve 1/4 cup of pasta water, drain, and set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook one minute. Stir in tomatoes and artichoke hearts and cook 2-3 minutes. Add basil, turn off heat, and stir.
3. Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.
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