Artichoke hearts, black olives and diced tomatoes give this easy weeknight pasta dish the colors and flavors of the Mediterranean.
What You Need
Original recipe yields 4 servings
8 oz. penne pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (14 oz.) artichoke hearts, drained, quartered
1 can (2-1/4 oz.) sliced black olives, drained
1/4 cup olive oil
1/4 cup POLLY-O Shredded Parmesan Cheese
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Let's Make It
Cook pasta in large saucepan as directed on package. Drain; return to saucepan.
Add remaining ingredients; mix lightly. Cook 5 min. or until heated through, stirring occasionally.
Prepare as directed, using DIGIORNO Shredded Romano Cheese.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 5g
* 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.