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Rotini with Artichoke Hearts Sauce

This is a light sauce using a mix of ingredients that are easy to keep on hand. 

Servings: 9 - 1/2 cup each
Yields: 4 1/2 cups


1 tablespoon olive oil
1 medium onion, coarsely chopped
2 large cloves garlic, minced
4 oz. marinated artichoke hearts, sliced in 1/8s
3 sprigs fresh parsley, finely chopped
1 bay leaf
zest of 1 lemon
28 oz. can Italian crushed tomatoes
salt and pepper to taste
2 tablespoons kosher salt
1 lb. rotini pasta, uncooked


  1. Heat the olive oil in a medium sauce pan, add the onion and garlic. Saute 7 minutes, stirring frequently to prevent burning.
  2. Drain and pat dry the artichokes. Add the artichokes, parsley, bay leaf and lemon zest to the onions and garlic. Saute 2 minutes.
  3. Add the tomatoes, salt and pepper. Simmer for 25 minutes, stirring occasionally.
  4. While the sauce is cooking, bring 6 quarts of water to a boil.  Add kosher salt. Add the rotini and cook according to package directions (approximately 7-8 minutes).
  5. When cooked, drain the pasta, return it to the pot. Add the hot sauce. Mix thoroughly and serve immediately with grated cheese on the side.

Nutrition Facts

Calories 234

Total Fat 4 g

Saturated Fat < 1 g

Cholesterol 0 mg

Total Carbohydrates 45 g

Dietary Fiber 4 g

Protein 8 g

Glycemic Index Low