How To Make Pasta with Artichokes, Tomatoes and Feta Recipe
This loaded pasta recipe is sure to keep you full on a weeknight! It’s made with tender artichokes, tomatoes, and savory feta for a tastier meal.
Serves:
Ingredients
- salt and ground pepper,coarse
- 12ozwhole-wheat spaghetti
- 2tbspextra-virgin olive oil
- ½medium onion,thinly sliced, lengthwise
- 4garlic cloves,minced or thinly sliced crosswise
- ½cupdry white wine
- 13.75ozartichoke hearts,(1 can), drained, rinsed, and quartered lengthwise
- 10ozcherry tomatoes,or grape, 1 pint, halved lengthwise
- ⅓cupfeta,or grated parmesan cheese, crumbled, plus more for serving
- ½cupbasil leaves,fresh, julienned or torn
Instructions
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In a large pot of generously-salted boiling water, cook the pasta until al dente according to package directions.
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Drain, then reserve 1 cup of pasta water. Return the pasta to the pot.
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In a large skillet, heat 1 tablespoon of oil over medium-high.
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Add the onion and garlic, then season with salt and pepper.
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Cook, stirring occasionally for 3 to 4 minutes, until browned.
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Add the wine, then cook until evaporated.
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Stir in the artichokes, then cook for 2 to 3 minutes, until starting to brown.
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Add the olives and half of the tomatoes, then cook for 1 to 2 minutes, until the tomatoes start to break down.
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Add the pasta to the skillet, then stir in the remaining tomatoes and 1 tablespoon of oil. Thin with the reserved pasta water, if necessary, to coat the spaghetti.
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Transfer the pasta to plates, then garnish generously with feta and basil.
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Serve warm, and enjoy!
Nutrition
- Calories: 484.39kcal
- Fat: 10.97g
- Saturated Fat: 3.10g
- Monounsaturated Fat: 5.71g
- Polyunsaturated Fat: 1.41g
- Carbohydrates: 81.06g
- Fiber: 6.70g
- Sugar: 4.25g
- Protein: 18.59g
- Cholesterol: 11.13mg
- Sodium: 750.52mg
- Calcium: 166.83mg
- Potassium: 793.98mg
- Iron: 5.00mg
- Vitamin A: 54.55µg
- Vitamin C: 23.61mg
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