• 3 Ratings



  • Bring a large pot of lightly salted water to boiling. Carefully remove 1 cup of the boiling water and pour over sun-dried tomatoes in a medium bowl. Let stand for at least 5 minutes while making sauce. Add pasta to remaining water; cook 8 minutes, or as per package directions. Add artichoke hearts for the last 4 minutes. Drain and set aside.

  • Meanwhile, melt butter in a medium saucepan over medium heat. Sprinkle with flour and cook, whisking, for 1 minute. Pour in milk, oregano, salt and pepper. Bring to a simmer. Cook, whisking, 3 minutes.

  • Remove from heat and whisk in both cheeses. Drain and chop sun-dried tomatoes and stir into cheese sauce along with roasted peppers. Combine sauce with pasta-artichoke mixture and serve.

Nutrition Facts

492 calories; 20 g total fat; 58 mg cholesterol; 606 mg sodium. 56 g carbohydrates; 22 g protein;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1