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Tomato-Artichoke Spaghetti

American.Gourmet's picture
  Uncooked thin spaghetti 8 Ounce
  Canned artichoke hearts 14 Ounce
  Tomatoes 2 Medium, chopped
  Green onions 3 , chopped
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon

Cook spaghetti in 3 quarts boiling salted water (1 tablespoon salt) until tender, 4 to 6 minutes; drain.
Drain artichoke hearts, reserving 1/4 cup liquid.
Cut artichokes into halves.
Cook and stir artichokes, tomatoes, onions, oregano, salt and reserved artichoke liquid just until hot, about 7 minutes; toss with hot spaghetti.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1087 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 871.7 mg36.3%

Total Carbohydrates 219 g73%

Dietary Fiber 34.7 g138.9%

Sugars 19.3 g

Protein 44 g88.1%

Vitamin A 74.3% Vitamin C 158.9%

Calcium 26.1% Iron 41.9%

*Based on a 2000 Calorie diet

Tomato-Artichoke Spaghetti Recipe