1 pkg (340 g) Italpasta Farfalle
1 tbsp (15 mL) olive oil
2 zucchini, sliced into half-moons
1 clove garlic, minced
1 can (14 oz/398 mL) canned artichoke hearts, quartered
1/4 cup (60 mL) prepared pesto
1 cup (250 mL) halved cherry tomatoes
1 pkg (200 g) mini bocconcini
- Cook farfalle according to package directions; drain, reserving 1/4 cup (60 mL) pasta water.
- Meanwhile, in skillet, heat oil over medium heat; cook zucchini and garlic for 5 to 8 minutes or until zucchini is softened and golden brown. Add artichokes; cook for 2 minutes. Add pasta, pesto and reserved water. Add tomatoes and bocconcini; toss until well combined.
Tip: Add sliced grilled chicken breast for additional protein.
Yield: Generous 10 cups
Per 1/6 recipe:
Calories 420; Fat 16g; Cholesterol 15mg; Sodium 180mg; Carbohydrate 52g; Fibre 7g; Sugars 4g; Protein 16g