Purple Pasta recipe

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Ingredients

1 (8 ounce) package rigatoni pasta
1 (12 ounce) can sliced beets, drained and diced
1 (10 ounce) can artichoke hearts, drained
2 tablespoons olive oil
¼ teaspoon dried basil, or to taste
¼ teaspoon dried oregano, or to taste

Nutrition Info

216.8 calories
carbohydrate: 36.4 g
cholesterol: : -
fat: 5.5 g
fiber: 4 g
protein: 7.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 399.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

6 servings

Recipe Note

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

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