Italian Fusilli With Sun-Dried Tomatoes and Artichoke Hearts

About the Recipe

Ingredients

Makes 4 Servings

1/2 c (27 g) sun-dried tomatoes
1/4 c (60 mL) vegetable broth
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 14-oz (397-g) can artichoke hearts, drained and quartered
1/2 c (120 mL) dry white wine
Iodized salt
Ground black pepper
2 tsp (10 mL) fresh oregano, chopped
1/4 c (5 g) loosely packed fresh basil, thinly sliced
10 oz (283 g) fusilli pasta, preferably whole wheat

Directions

1. Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside.

   
   
   

2. Heat the broth over medium-high heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, wine, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil.

   
   
   

3. Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture.

   
   
   

Nutrition Facts