Serve this pasta dish with crusty bread and a green salad for a meal that’s sure to become a family favorite! Our thanks to Kim Cramer of Apache Junction, Arizona for this gem.
- 8oz linguine
- 1 T olive oil
- 1 ½ tsp minced garlic
- 14.5 oz can diced tomatoes, drained
- 12 oz jar marinated artichoke hearts
- ¼ c water
- 4 oz crumbled herbed feta cheese
Cook linguine according to package directions. Drain.
Meanwhile, heat oil in large skillet over medium heat. Add garlic and sauté for 1 minute. Add tomatoes. Cook for 5 minutes, stirring occasionally.
Drain artichokes and reserve ¼ c marinade. Optionally, cut artichoke hearts in half. Add artichokes to skillet and cook for 2 minutes. Stir in water and reserved marinade. Reduce heat to low. Cover and simmer for 5 minutes until hot and bubbly.
Stir in drained pasta and feta crumbles. Stir to combine and serve.
Tomato & Herbed Feta Pasta
Servings per Recipe: 4Amount per Serving
Calories from Fat: 98
Total Fat: 10.9g
Saturated Fat: 5.2g
Dietary Fiber: 7.9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.