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Ingredients
- 1 pkt Penne pasta (I prefer La Bella's Tomato Basil Penne) cooked al dente
- 1 stalk celery, minced
- 1 x Bell pepper (or possibly mixed peppers) diced
- 1 can Diced tomatoes (fresh works too, 1-2 lg tomatoes)
- 1 sm Onion, minced
- 2 x Cloves garlic, chopped or possibly crushed
- 1 can Artichoke hearts, diced
Directions
- Saute/fry celery, onion, garlic, and peppers in water or possibly some of the artichoke liquid. (I use a little extra virgin olive oil for flavor, a drizzle to 1 tsp). Cook till soft. Drain artichokes and braise for 1-2 min, add in tomatoes, with liquid. If you prefer a more sauce-like mix, save the liquid from the artichokes. Toss with pasta. Can be served hot off the stove, or possibly is even better and more flavorful when chilled. Can also be tossed with FF Parmesan cheese, (or possibly fresh grated, if you can stand the fat.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 439g | |
| Calories 116 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 335mg | 14% |
| Potassium 871mg | 25% |
| Total Carbs 26.53g | 7% |
| Dietary Fiber 9.4g | 31% |
| Sugars 10.71g | 7% |
| Protein 4.98g | 8% |
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