Pasta with Artichokes

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Serves


  • 2 cups Rigatoni pasta uncooked
  • 1 tablespoon olive oil
  • 2 cloves garlic finely chopped
  • 3/4 cup low sodium chicken broth
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes
  • 1 teaspoon cornstarch
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 14-oz. jar artichoke hearts drained
  • 1 tablespoon grated Romano cheese


  • Cook pasta according to package directions.
  • Meanwhile, heat the oil in skillet over medium-high heat; cook garlic, stirring frequently, until golden.
  • In a container with a tight-fitting lid, shake broth, sun-dried tomatoes, cornstarch, salt, pepper and crushed red pepper flakes; gradually stir into skillet; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in artichokes. Toss with pasta and sprinkle with cheese.


NUTRITION: 176 Calories (kcal); 4g Total Fat; (17% calories from fat); 7g Protein; 4g Fiber; 30g Carbohydrate; 1mg Cholesterol; 270mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
SERVING SUGGESTION: A big spinach salad.
VEGETARIAN: Use vegetable broth.
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