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Red Pepper and Artichoke Shells


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  Recipe by Today’s Diet & Nutrition

Serves: 4


  • 1 artichoke
  • ¼ cup extra-virgin olive oil, divided
  • Salt, to taste
  • 8 ounces whole wheat pasta shells
  • 1 1/3 cups jarred roasted red peppers, drained, rinsed, and chopped
  • ¼ cup vegetable broth
  • ½ teaspoon oregano
  • ¼ cup fat-free feta crumbles
  • Freshly ground pepper


Preheat oven to 375°F. Clean and quarter the artichoke (making sure to remove the tough outer leaves and the fuzzy insides). Place on baking sheet and rub with one tablespoon of olive oil and salt. Bake for 18 to 20 minutes until tender. Remove the leaves of the artichoke and cut away the artichoke hearts. Cook pasta according to directions.

In a food processor, combine red peppers, artichoke hearts, broth, olive oil, and oregano until smooth. Add feta and pepper to taste and pulse to combine. In a sauté pan on medium heat, toss pasta and sauce together and cook until heated through.

Divide among four bowls and serve.
  Roasted Red Pepper and Artichoke Shells

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
16.0 g
     Saturated Fat
2.0 g
     Polyunsaturated Fat
2.0 g
     Monounsaturated Fat
10.0 g
8 mg
182 mg
-- mg
Total Carbohydrate
48 g
     Dietary Fiber
7 g
-- g
10 g

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