Vegetarian Antipasto Pasta

June 17, 2014

A light pasta full of tangy artichokes, sun-dried tomatoes, roasted peppers, and caramelized onions.

2 teaspoons olive oil, divided
1 medium red bell pepper
8 ounces whole wheat rotini pasta (or any short pasta)
1/4 cup chopped walnuts
1 medium yellow onion, sliced thin
1 cup frozen spinach, thawed
1/3 cup pesto
4 ounces provolone cheese, cubed
1/2 (7 ounce) jar sun-dried tomatoes, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated parmesan cheese, divided

1. Rub 1 teaspoon of oil around the outside of bell pepper. Broil or grill until outside is charred, turning occasionally. Remove from heat and place in a paper bag for 5 minutes. Remove from bag. Remove...
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Nutritions

Calories
432

Sodium
587mg
24% DV

Fat
16g
25% DV

Protein
20g
40% DV

Carbs
46g
15% DV

Fiber
10g
40% DV