Sun-Dried Tomato Pasta with Feta Cheese

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
260
protein 
11 g
sodium 
556 mg
carbohydrates 
43 g
fat 
6 g
fiber  
6 g
cholesterol 
21 mg
Servings 
4
Ingredients 

¼ cup chopped shallots
1 Tbsp minced garlic
½ tsp extra virgin olive oil
¼ cup reconstituted sun-dried tomatoes
1 cup frozen artichoke hearts, thawed and chopped
¼ tsp sea salt
20 fresh basil leaves
4 tsp toasted pine nuts
4 Tbsp feta cheese
4 cups cooked Orecchiette pasta
Freshly cracked black pepper

Look for unsulfured sun-dried tomatoes. To reconstitute, place in hot water for 10 to 15 minutes, or until tomatoes are soft.
Instructions 
  1. In a large sauté pan over medium heat, sauté shallots and garlic in olive oil until lightly browned.
  2. Add reconstituted sun-dried tomatoes, artichoke hearts, salt, basil, pine nuts and feta.  Toss in cooked pasta until well combined.
  3. Evenly divide the pasta between 4 plates and top with a pinch of black pepper.
Look for unsulfured sun-dried tomatoes. To reconstitute, place in hot water for 10 to 15 minutes, or until tomatoes are soft.