Tomato & Herbed Feta Pasta

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.

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Nutrition Information

Tomato & Herbed Feta Pasta

Servings per Recipe: 4

Amount per Serving

Calories:  391

Calories from Fat:  98

Total Fat:  10.9g

Saturated Fat:  5.2g

Cholesterol:  26mg

Sodium:  643mg

Potassium:  676mg

Carbohydrates:  60.2g

Dietary Fiber:  7.9g

Protein:  15.6g

Sugars:  6.9g

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