Spicy spaghettini with goat cheese, tomato and artichoke

A simple recipe ideal for a family dinner yet elegant enough for guests.

Chatelaine 1

( 52 ratings )

Preparation time:
15 minutes
Total time:
25 minutes
Makes:
4 Servings
Spicy spaghettini with goat cheese, tomato and artichoke recipe


 
Roberto Caruso

Ingredients

  • 1/2 375 g pkg high fibre spaghettini
  • 3 tbsp olive oil
  • garlic cloves, minced
  • 1/2 tsp hot-red-chili flakes
  • 1/4 tsp salt
  • 4 cup cherry or grape tomatoes
  • 398 mL can artichoke hearts, drained and quartered
  • 2 cup packed arugula
  • 4 1/2 inch slices goat cheese

Instructions

  • Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
  • Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.

Nutrition (per Serving)

calories
441 
protein
16 g
carbohydrates
64 g
fat
16 g
fibre
12 g
sodium
444 mg

One comment on “Spicy spaghettini with goat cheese, tomato and artichoke

  1. I wish there was a print option on this page. Have to C&P for the recipe

    Reply

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