Whole Wheat Pasta with Pesto and Artichokes

Serves 4
Time 25 min
Whole Wheat Pasta with Pesto and Artichokes

Our whole wheat pasta has won awards for its light taste and texture, making it an appealing, healthy whole grain solution. Beans are a great source of protein with little or no fat.

Ingredients

    12 ouncesdried whole wheat fusilli
    1 cupcooked gigante, garbanzo or cannellini beans, drained and rinsed
    1 cupsteamed broccoli florets
    1 can (14-ounce)artichoke hearts, drained and chopped
    3/4 cup(about 6 ounces) roasted red peppers, drained, rinsed and diced
    2oil-packed sun dried tomatoes, drained and diced
    1 tablespoonprepared basil pesto
    1/2 cupfeta cheese crumbles
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Bring a large pot of salted water to a boil. 


Add pasta and cook until al dente, about 8 minutes. 


Drain and set aside. 


Meanwhile, in a large serving bowl, combine beans, broccoli, artichoke hearts and red peppers. 


In a separate small bowl, stir together tomatoes and pesto, then toss gently into the veggies. 


Add pasta and season with salt and pepper. 


Top with feta before serving.

Nutritional Info

Serving Size

Calories

280

Total Fat

4.5g

Saturated Fat

2g

Cholesterol

10mg

Sodium

920mg

Total Carbohydrate

46g

Dietary Fiber

9g

Total Sugars

2g

Protein

16g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.