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Ingredients25 m servings 217 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 217 calories; 5.5 g fat; 36.4 g carbohydrates; 7.2 g protein; 0 mg cholesterol; 399 mg sodium. Full nutrition