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Easy Artichoke Pasta

Active Time: 20 minutes
Total Time: 35 minutes • Serves: 4

12 ounces penne pasta
1/4 cup Schnucks extra virgin olive oil
3 small shallots, chopped (about 1/2 cup)
1 can (14.5 ounces) quartered artichoke hearts, drained
2 garlic cloves, minced (about 2 teaspoons)
2 tablespoons rinsed and drained capers
1 can (14.5 ounces) no salt added petite diced tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh Italian parsley leaves
1/2 cup grated Parmesan cheese

1. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook as label directs; drain.

2. Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat. Add shallots; cook 1 to 2 minutes, stirring occasionally. Add artichoke hearts, garlic and capers; cook 1 minute. Add tomatoes, salt and pepper; simmer 18 to 20 minutes, stirring occasionally. Stir in parsley. Add pasta to artichoke sauce; toss until well combined. Serve pasta sprinkled with cheese.

Each serving: about 540 calories, 19 g total fat (5 g saturated), 10 mg cholesterol, 690 mg sodium, 75 g carbohydrate, 5 g fiber, 7 g sugars, 19 g protein