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Artichoke Tomato Pasta

 Artichoke Tomato Pasta
Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. “It’s an easy vegetarian meal that’s low in fat,” she writes from Emerald Park, Saskatoon.
6 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked spiral pasta
  • 3/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Dash ground cumin
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 4 tablespoons minced fresh parsley, divided
  • 1/4 cup grated Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • nonstick skillet coated with cooking spray, saute onion and garlic
  • in oil until tender. Stir in the tomatoes, tomato sauce, basil,
  • oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and
  • simmer for 10 minutes.
  • Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5
  • minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle
  • with Parmesan cheese and remaining parsley. Yield: 6 servings.

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Artichoke Tomato Pasta (continued)

Nutritional Facts: 1 cup equals 236 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 634 mg sodium, 41 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.