Pasta With Artichoke Hearts and Goat Cheese

  • Thursday, March 15, 2012

Ingredients Measures Cavatappi or shell-shaped pasta  4 oz Olive oil  2 Tsp Garlic clove, minced  1 Large tomato, seeded and chopped  1 Water-packed artichoke hearts 1 (15oz) drained and coarsely chopped  Crumbled goat cheese  2 oz
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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