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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories341
  • Total Fat (g)9
  • Saturated Fat (g)3
  • Monounsaturated Fat (g)4
  • Cholesterol (mg)18
  • Sodium (mg)314
  • Carbohydrate (g)50
  • Total Sugar (g)4
  • Fiber (g)5
  • Protein (g)15
  • Vitamin C (DV%)18
  • Calcium (DV%)16
  • Iron (DV%)16
*Percent Daily Values are base on a 2,000 calorie diet
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Quick Campanelle with Peas and Artichokes

Makes: 4 servings
Start to Finish: 20 minutes
 

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Ingredients

  • 8  ouncesdried campanelle, radiatore or rotini pasta
  • 1  cupfrozen peas
  • 1/2  cupfrozen or canned artichoke hearts, (rinse if canned) coarsely chopped
  • 2  clovesgarlic, minced
  • 1/2  cupchopped fresh tomato
  • 1/2  cupfinely shredded Pecorino Romano or Parmesan cheese
  • 1  tablespoonextra virgin olive oil
  • 2  tablespoonslemon juice
  • 1/8  teaspoonground black pepper
  • 1/4  cupblack 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.

Quick Campanelle with Peas and Artichokes


 
 
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