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Ingredients

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Directions

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  • 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.

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

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  • 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; 8 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 397 mg sodium. 534 mg potassium; 61 g carbohydrates; 5 g fiber; 1 g sugar; 12 g protein; 0 g trans fatty acid; 389 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 4 mg iron;

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