Gallery

Recipe Summary

total:
20 mins
Servings:
6
Max Servings:
8
Yield:
8 cups
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterolmg; sodium 397mg; potassium 534mg; carbohydrates 61g; fiber 5g; sugar 1g; protein 12g; trans fatty acidg; vitamin a 389IU; vitamin c 14mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 71mg; iron 4mg.

Reviews