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Artichokes, Roasted Pepper, Sun-dried Tomato and Feta Pasta Salad

 
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This quick and easy pasta salad is succulent and tasty, and it only needs you to boil some pasta, toss everything all together. Here it s.

Yield

4

servings

Prep

10

min

Cook

8

min

Ready

25

min

Trans-fat Free, High Fiber
 

Ingredients

45 ml olive oil
404.6 ml/g spaghetti sauce
1 can
231.2 ml/g artichoke hearts
mariated with 2 tablespoons juice
59 ml black olives
pitted and sliced
*
118 ml sundried tomatoes
oil-packed, drained and chopped
118 ml roasted red bell peppers
sliced
346.8 ml/g pasta, linguine
whole wheat
173.4 ml/g feta cheese
crumbled, 1 cup
118 ml basil
freshly chopped
*

Directions

Cook pasta in large pot of boiling salted water according to the package, rinse under cold water and drain well, set aside.

Heat the sauce in a large saucepan until it's cooked through and hot.

Add the cooked pasta into the saucepan along with the heated sauce.

Toss until well coated.

Stir in artichokes, sun-dried tomatoes, roasted pepper bells, olives, ¾ cup cheese and ½ cup basil.

Transfer pasta to a large serving bowl or divide among the individual serving bowls.

Sprinkle with the remaining cheese and ¼ cup basil just before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 61732% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 500mg 21%
Total Carbohydrate 29g 29%
Dietary Fiber 8g 32%
Sugars g
Protein 37g
Vitamin A 25% Vitamin C 52%
Calcium 20% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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