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Artichoke & Tomato Pasta
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Artichoke & Tomato Pasta

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
6 oz uncooked bow-tie noodles
1 can (14-16 oz.) artichoke hearts, drained and halved (not oil packed)
1 cup chopped ripe plum tomatoes
1/2 cup torn fresh basil leaves
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup crumbled feta cheese
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Let's Make It
1
Cook noodles according to package directions; rinse under cold running water, drain well, and set aside.
2
In a large bowl, combine remaining ingredients except cheese; add noodles and toss to coat.
3
Refrigerate for about 1 hour; serve sprinkled with cheese.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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