For a simple side dish, whole-grain pasta, canned artichoke hearts, sun-dried tomatoes and vinaigrette are served warm over fresh arugula and topped with toasted hazelnuts.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
3 cups dry whole-grain spiral noodles
1 clove garlic, chopped
3 tablespoons (45 milliliters) extra-virgin olive oil
1 tablespoon (15 milliliters) balsamic vinegar
½ teaspoon salt
½ teaspoon black pepper
½ cup canned artichoke hearts in water, drained and halved
½ cup rehydrated sun-dried tomatoes, chopped
1 cup arugula leaves, washed and dried
½ cup hazelnuts, chopped and lightly toasted
Directions
- Cook pasta according to package instructions.
- To make vinaigrette, whisk together in a small bowl garlic, olive oil, balsamic vinegar, salt and pepper. Toss the vinaigrette with the hot cooked pasta and allow to cool slightly. Add artichoke hearts and sun-dried tomatoes and mix to combine. Serve warm over arugula and top with chopped hazelnuts.
Nutrition Information
Serves: 4
Serving size: 1 cup pasta mixture with hazelnuts plus ¼ cup arugula (212 grams)
549 calories, 25g total fat, 3g saturated fat, 0mg cholesterol, 245mg sodium, 73g carbohydrate, 14g fiber, 12g sugar, 16g protein, 1,451mg potassium, 576mg phosphorus
