Source: Family Circle


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to boiling. Carefully remove 1 cup of the boiling water and pour over sun-dried tomatoes in a medium bowl. Let stand for at least 5 minutes while making sauce. Add pasta to remaining water; cook 8 minutes, or as per package directions. Add artichoke hearts for the last 4 minutes. Drain and set aside.

  • Meanwhile, melt butter in a medium saucepan over medium heat. Sprinkle with flour and cook, whisking, for 1 minute. Pour in milk, oregano, salt and pepper. Bring to a
    simmer. Cook, whisking, 3 minutes.

  • Remove from heat and whisk in both cheeses. Drain and chop sun-dried tomatoes and stir into cheese sauce along with roasted peppers. Combine sauce with pasta-artichoke mixture and serve.

Nutrition Facts

492 calories; fat 20g; cholesterol 58mg; saturated fat 11g; carbohydrates 56g; insoluble fiber 6g; protein 22g; sodium 606mg.