Red pepper and garlic are cooked in olive oil then tossed with marinated artichokes, mustard, pasta and cheese for a simple yet sophisticated dish.
What You Need
Original recipe yields 4 servings
8 oz. angel hair pasta, uncooked
1 jar (6-1/2 oz.) marinated artichoke hearts in oil, undrained
1 Tbsp. olive oil
1 medium red pepper, cut into thin strips
1 clove garlic, minced
1/4 cup GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
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.
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing and a piece of your favorite fruit.
Garnish with chopped fresh basil or parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.