Serves: 6
Total Calories: 335

2 cups uncooked rigatoni pasta (6 ounces)
2 tablespoons margarine, butter or spread
1 1/2 cups soft bread crumbs (about 2 1/2 slices bread)
1 tablespoon chopped fresh parsley
1 teaspoon olive or vegetable oil
2 cloves garlic, finely chopped
3/4 cup chicken broth
2 tablespoons finely chopped oil-packed sun-dried tomatoes, drained
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 (14-ounce) can artichoke hearts, drained
1 tablespoon grated Parmesan cheese or Romano

Cook and drain pasta as directed on package. Melt margarine in 10-inch skillet over medium-high heat. Cook bread crumbs in margarine 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove bread crumbs from skillet keep warm. Heat oil in same skillet over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Shake broth, tomatoes, cornstarch, salt, red pepper and pepper in tightly covered container. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.
1 Serving: Calories 210 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 380mg Carbohydrate 35g (Dietary Fiber 3g) Protein 7g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 335
Calories from Fat: 48

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