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Nutrition Facts
Serving Size 325 g
(Approx. 6 Servings)
Amount Per Serving
Calories 630 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 610 mg 25%
Total Carbohydrate 64 g 21%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 19 g
Vitamin A 60% Iron 25%
Vitamin C 45% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Artichoke Verdure Pasta
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

16 Oz H-E-B Bow Tie Farfalle
3 Tbsp Rustico Extra Virgin Olive Oil, use to sauté vegetables
6 Oz H-E-B Baby Spinach
1 yellow squash, seeded
1/2 cup(s) DeLallo Artichoke Hearts
8 large asparagus spears
1 Pt H-E-B Angel Sweet Tomatoes
1/2 cup(s) H-E-B Heavy Whipping Cream
9 4/5 Oz Central Market Artichoke & Cheese Tapenade
1 cup(s) Pecorino Romano Cheese, grated
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Preheat oven to 350°F,
Cook pasta according to package directions, drain toss with olive oil and set aside.
Chop spinach, squash, artichokes, and cut asparagus in 1 inch slices. Set aside.
Cut tomatoes in halves. Set aside.
Mix whipping cream with tapenade, place in saucepan and heat through.
Place all ingredients in a large bowl and toss. Transfer to a 9x13-inch baking dish and top off with cheese. Bake in oven 30 minutes until cheese has melted. Enjoy!


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