EWWK: Tomato and Artichoke Pasta


8 ounces cooked whole wheat pasta (~ 4 cups)
1 (3.7-ounce) jar marinated artichoke hearts un-drained and diced
1 (14.5 oz.) can no added salt diced tomatoes
1 can white beans (drained and rinsed)
½ teaspoon Italian seasoning
4 tablespoon grated Parmesan cheese


Cook and drain the pasta according to package directions. In the meantime combine the artichoke hearts, diced tomatoes, beans, and seasoning in a saucepan and cook until hot. Serve the sauce over the pasta and enjoy with a sprinkle of Parmesan cheese.

Yield: 4 servings
Nutrition Breakdown: Calories 350, Fat 6g (saturated fat 1.5g), Cholesterol 5mg, Sodium 220mg, Carbohydrate 62g, Fiber 12g, Protein 18g
Carbohydrate Choices: 4 Carbohydrate choices
Diabetes Exchanges: 3 Starches, 2 Vegetables, 1 Very lean meat