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Pasta With Artichoke Hearts and Goat Cheese

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	450
Total Fat	16 g
Saturated Fat	8 g
Sodium	175 mg
Total Carbohydrate	62 g
Dietary Fiber	13 g
Protein	18 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

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

Directions
Cook pasta according to package directions, omitting fat and salt. Reserve ¼ cup of pasta water, drain, and set aside.
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.
Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.

Exchanges
3 starches; 1 high fat meat substitute; 1 fat; 1 vegetable

Side Suggestions: Tossed Salad

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