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Ingredientes
- 14 ounce canned artichoke hearts, liquid removed, divided
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. water
- 1 Tbsp. lemon juice
- 1/2 tsp dry basil
- 1/4 tsp dry oregano
- 1/4 tsp black pepper
- 1 x garlic clove, chopped
- 3 c. cooked radiatore
- 5 ounce uncooked short coiled pasta, about
- 2 c. thinly sliced spinach
- 1 c. minced seeded tomato
- 1/4 c. crumbled feta cheese, (1 ounce.)
Direcciones
- Serves 6.
- Combine 2 artichoke hearts, extra virgin olive oil, water, lemon juice, basil, oregano, black pepper and garlic in a blender or possibly food processor, and process till mix is smooth.
- Chop the remaining artichoke hearts. Combine the minced artichokes, pasta, spinach, and minced tomato in a large bowl. Pour pureed artichoke mix over pasta mix, and toss well to coat. Cover and refrigerate2 hrs. Sprinkle with feta cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 6 servings | |
| Calories 58 | |
| Calories from Fat 33 | 57% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 93mg | 4% |
| Potassium 180mg | 5% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.21g | 1% |
| Protein 2.11g | 3% |
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