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Ingredients
US|METRIC
6 SERVINGS
- 1 pkg. whole wheat penne pasta (12 ounces)
- 2 pkg. frozen artichoke hearts (9 ounce packages thawed)
- 15 oz. part skim ricotta cheese (OK to substitute low fat or even whole milk ricotta, but do not use fat free)
- 3 Tbsp. white wine vinegar (white balsamic vinegar, or champagne vinegar)
- 2 Tbsp. extra virgin olive oil
- 2 tsp. minced garlic (about 4 cloves)
- 1 tsp. dried basil
- 1 tsp. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 1 jar roasted red bell peppers (12 ounces drained and thinly sliced)
- 3 Tbsp. capers (rinsed and drained)
- 1/2 cup chopped fresh parsley
- 1/4 cup freshly grated Parmesan cheese
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium680mg28% |
| Potassium140mg4% |
| Protein10g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium25% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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