Spicy spaghettini with goat cheese, tomato and artichoke

Prep 15 min
Total 25 min
Makes 4 Servings

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



1/2 375-g pkg
high-fibre spaghettini pasta
3 tbsp
garlic cloves, minced
1/4 tsp
4 cups
cherry or grape tomatoes
398-mL can
artichoke hearts, drained and quartered
2 cups
packed arugula
4 1/2-in. slices


  • 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.


Calories 441
Protein 16 g
Carbohydrates 64 g
Fat 16 g
Fibre 12 g
Sodium 444 mg

Issue: September 2012

Written by:

Photo credit: Spicy spaghettini with goat cheese, tomato and artichoke.</br>Photo, Roberto Caruso.

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2 comments 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


  2. I would love to see the recipe titles listed so that I can select only the ones I’m interested in. Thanks!


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