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Rigatoni with Artichokes

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Enjoy this delightful pasta and artichoke recipe that is ready in 30 minutes - perfect for an Italian dinner.

Ingredients

2
cups uncooked rigatoni pasta (6 oz)
2
tablespoons butter or margarine
1 1/2
cups soft bread crumbs (about 2 1/2 slices bread)
1
tablespoon chopped fresh parsley
1
teaspoon olive or vegetable oil
2
cloves garlic, finely chopped
3/4
cup chicken broth
2
tablespoons finely chopped sun-dried tomatoes in oil
1
teaspoon cornstarch
1/4
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon pepper
1
can (14 oz) artichoke hearts, drained
1
tablespoon grated Romano or Parmesan cheese

Directions

  • 1 Cook and drain pasta as directed on package. Meanwhile, melt butter in 10-inch skillet over medium-high heat. Add bread crumbs; cook 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove from skillet; keep warm.
  • 2 In same skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden.
  • 3 In tightly covered container, shake broth, sun-dried tomatoes, cornstarch, salt, pepper flakes and pepper. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • 4 Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
1 1/2g
Cholesterol
0mg
0%
Sodium
480mg
20%
Total Carbohydrate
44g
15%
Dietary Fiber
6g
24%
Sugars
2g
2%
Protein
9g
9%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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