Artichoke and Tomato Pasta

Ingredients

8 ounces dried bucatini, fettuccine or whole grain spaghetti

1/4 cup grated Parmesan cheese

1/2 cup chopped sweet onion

1/4 cup olive oil

2 cloves garlic, minced

1 28 ounce can crushed or diced tomatoes

1   6 ounce jar marinated artichoke hearts, drained and coarsely chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Small fresh basil leaves

Grated Parmesan cheese (optional)

Directions

1. In a Dutch oven cook pasta according to package directions. Drain; reserve 1/4 cup pasta water. Return pasta to the pot. Add Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.


2. Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.


3. To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.

Nutrition Facts

• 479 kcal cal.;


• 21 g Fat, total;


• 4 mg chol.;


• 4 g sat. fat;


• 61 g carb.;


• 10 g Monosaturated fat;


• 2 g Polyunsaturated fat;


• 6 g fiber;


• 17 g sugar;


• 13 g pro.;


• 7 mg Niacin;


• 0 mg Pyridoxine (Vit. B6);


• 1 mg Thiamin;


• 0 mg Riboflavin;


• 165 µg Folate;


• 0 g Trans fatty acid;


• 586 mg sodium;


• 0 µg Cobalamin (Vit. B12);


• 20 mg vit. C;


• 145 mg calcium;


• 541 IU vit. A;


• 755 mg Potassium;


• 5 mg iron


• Percent Daily Values are based on a 2,000 calorie diet