Pantry Pasta
Pantry Pasta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 924
- Total Fat
- 42
- Saturated Fat
- 10
- Carbohydrates
- 112
- Dietary Fiber
- 14
- Sugar
- 13
- Protein
- 29
- Cholesterol
- 36
- Sodium
- 1322
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 924
- Total Fat
- 42
- Saturated Fat
- 10
- Carbohydrates
- 112
- Dietary Fiber
- 14
- Sugar
- 13
- Protein
- 29
- Cholesterol
- 36
- Sodium
- 1322
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts
Directions
- Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.
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