Artichoke & Tomato Pasta
Artichoke & Tomato Pasta

Artichoke & Tomato Pasta

1 Hr(s) 30 Min(s)
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.
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