Recipe of the Week

Whole Wheat Pasta with Pesto and Artichoke
4 servings
Ingredients

12 ounces dried whole wheat fusilli

1 cup cooked gigante, garbanzo or cannellini beans, drained and rinsed

1 cup steamed broccoli florets

1 (14-ounce) can artichoke hearts, drained and chopped

3/4 cup (about 6 ounces) roasted red peppers, drained, rinsed and diced

oil-packed sun dried tomatoes, drained and diced

1 tablespoon prepared basil pesto

1/2 cup feta cheese crumbles (optional)

Cooking Instructions: Cook pasta according to package directions in boiling salted water. 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. Season to taste with salt and pepper. Drain pasta and add to vegetables. Top with feta cheese.

Nutrition Information Per Serving (9.5oz)

280 calories (45 from fat)

4.5g total fat, 2g saturated fat

16g protein

46g total carbohydrate (9g dietary fiber, 2g sugar)

10mg cholesterol

920mg sodium

This recipe and others can be found on the web at Whole Foods Market