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Recipe Summary

total:
20 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart pot cook pasta in lightly salted boiling water according to package directions. Drain and return to pot.

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  • Meanwhile, in a large skillet heat 1 tablespoon of the oil over medium heat. Add garlic and cook for 1 minute or until fragrant but not browned. Add broth, artichoke hearts, beans, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

  • Add artichoke mixture to pasta in pot. Add tomatoes and salt. Cover and keep warm.

  • Wipe out skillet. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add panko and cook, stirring frequently, for 3 minutes or until toasted. Divide pasta mixture among serving plates; top with panko and parsley.

Nutrition Facts

361 calories; fat 8g; saturated fat 1g; carbohydrates 61g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 1g; protein 12g; vitamin a 388.7IU; vitamin c 13.6mg; thiamin 0.4mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 8.1mcg; sodium 397mg; potassium 534mg; calcium 70.7mg; iron 4.1mg.
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