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Nutrition Facts
Nutrition facts per serving:
- Calories 341
- Protein(gm)15
- Carbohydrate(gm)50
- Fat, total(gm)9
- Cholesterol(mg)18
- Saturated fat(gm)3
- Monosaturated fat(gm)4
- Dietary Fiber, total(gm)5
- Sugar, total(gm)4
- Vitamin A(IU)972
- Vitamin C(mg)11
- Thiamin(mg)1
- Riboflavin(mg)0
- Niacin(mg)5
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)161
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)314
- Potassium(mg)235
- Calcium(DV %)162
- Iron(DV %)3
*Percent Daily Values are base on a 2,000 calorie diet
Quick Campanelle with Peas and Artichokes
Makes:
4
servings
Start to Finish:
20 mins
Ingredients
- 8 ounces dried campanelle, radiatore or rotini pasta
- 1 cup frozen peas
- 1/2 cup frozen or canned artichoke hearts, (rinse if canned) coarsely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh tomato
- 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1/8 teaspoon ground black pepper
- 1/4 cup black forest ham, cut in slivers
- Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
Cook pasta according to package directions, adding frozen peas, frozen artichoke hearts (if using), and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water.
In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.
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