Angel Hair with Artichokes and Mustard

3.7
(17) 13 Reviews
Prep Time
20
min.
Total Time
40
min.
Servings

4 servings

Red pepper and garlic are cooked in olive oil then tossed with marinated artichokes, mustard, pasta and cheese for a simple yet sophisticated dish.

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What You Need

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Make It

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  • Cook pasta as directed on pkg. Meanwhile, drain artichokes, reserving the marinade. Chop artichokes; set aside. Heat oil in large skillet. Add peppers and garlic; cook and stir until peppers are crisp-tender. Add artichokes, reserved artichoke marinade and the mustard; stir until well blended.
  • Drain pasta, reserving cooking water. Place pasta in large bowl. Add artichoke mixture; toss to coat. Moisten with some of the reserved pasta cooking water, if desired.
  • Sprinkle with cheese.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing and a piece of your favorite fruit.

Special Extra

Garnish with chopped fresh basil or parsley just before serving.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 470
% Daily Value
Total fat 24g
Saturated fat 4g
Cholesterol 10mg
Sodium 620mg
Carbohydrate 49g
Dietary fiber 3g
Sugars 3g
Protein 13g
   
Vitamin A 20 %DV
Vitamin C 45 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • 4gogolans |

    Pretty good, especially if you are a big mustard fan. Kinda overpowered the artichokes though. Might want to add 2 cans. I didn't use the bell peppers so maybe that was part of the dilemma.

  • jaimehenrickson |

    this recipe is okay...

  • that1girl |

    I didn't like dijon mustard before this recipe. Now I actually find myself craving it! Oh, and I added portabello mushrooms marinaded in a carribean jerk sauce and omitted the red peppers. Tomatoes would probably be good, too! MMMM!

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