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RMC Bayonet Point

Pasta With Artichoke Hearts and Goat Cheese

Nutrition Facts

Serving Size ½ of recipe
Calories 450
Total Fat 16 g
Saturated Fat 8 g
Sodium 175 mg
Total Carbohydrate 62 g
Dietary Fiber 13 g
Protein 18 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Cavatappi or shell-shaped pasta 4 ounces
Olive oil 2 teaspoons
Garlic clove, minced 1
Large tomato, seeded and chopped 1
Water-packed artichoke hearts, drained and coarsely chopped 1 (15-ounce) can
Basil, chopped 2 tablespoons
Crumbled goat cheese 2 ounces


  1. Cook pasta according to package directions, omitting fat and salt. Reserve ¼ cup of pasta water, drain, and set aside.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook one minute. Stir in tomatoes and artichoke hearts and cook 2-3 minutes. Add basil, turn off heat, and stir.
  3. Toss pasta with vegetable mixture and goat cheese. If it seems dry, add some of the reserved pasta water.
  • Exchanges

    3 starches; 1 high fat meat substitute; 1 fat; 1 vegetable

  • Side Suggestions: Tossed Salad