21 21
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
25 minutes
12 OZ WHOLE-WHEAT PENNE PASTA
2 TBSP EXTRA-VIRGIN OLIVE OIL
½ CUP CHOPPED SHALLOTS
1 PINT CHERRY OR GRAPE TOMATOES, HALVED
1 JAR (6 OZ) MARINATED ARTICHOKE HEARTS, DRAINED AND QUARTERED
¼ CUP PITTED KALAMATA OLIVES, HALVED
½ TSP SALT
¼ TSP PEPPER
4 CUPS BABY ARUGULA
½ CUP CRUMBLED RICOTTA SALATA OR FETA
Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, removing and reserving ¾ cup pasta cooking water. Drain.
Meanwhile, heat oil in a 12-in. nonstick skillet. Add shallots and cook 5 minutes. Add tomatoes; toss until soft, about 1 minute.
Remove pan from heat. Add artichoke hearts, olives, salt and pepper to skillet; toss. Stir in drained pasta, arugula and reserved pasta water; toss. Sprinkle servings with ricotta salata.
Whole-grain Italian bread
CALORIES 519 TOTAL FAT 19G SATURATED FAT 5G CHOLESTEROL 19MG SODIUM 885MG
TOTAL CARBOHYDRATES 75G DIETARY FIBER 10G PROTEIN 16G
