Very easy to make, ideal for people on a budget (like me). Keeps well, and tastes delicious after reheating.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.

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  • Place the pasta in a bowl. Add beets, artichoke hearts, olive oil, basil, and oregano. Mix thoroughly.

Cook's Notes:

The artichoke hearts can be left whole or plucked apart and scattered in the pasta.

It's also possible to saute the beets and artichoke hearts in olive oil in a medium skillet, and then add them to the pasta in addition to the regular amount of olive oil.

Nutrition Facts

217 calories; protein 7.2g 14% DV; carbohydrates 36.4g 12% DV; fat 5.5g 8% DV; cholesterolmg; sodium 399.4mg 16% DV. Full Nutrition