Two 14-ounce cans of quartered artichoke hearts, rinsed and drained
12-ounce jar roasted red peppers, drained
2 tablespoons extra-virgin olive oil
4 teaspoons lemon juice
1 teaspoon dried basil
1/8 teaspoon salt
Freshly ground black pepper, to taste
1 pound whole-wheat penne or other small pasta shape
1/2 cup freshly grated Parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Cook the pasta according to package directions, then drain and return to the pot.
Meanwhile, in a food processor, combine the artichoke hearts, red peppers, olive oil, lemon juice, basil, salt and pepper. Puree until smooth. Set aside until the pasta is cooked.
Add the sauce to the pasta and toss over low heat until heated through. Serve immediately, topped with Parmesan cheese, if desired.
Nutrition information per serving: 416 calories; 63 calories from fat; 7 grams fat (1 gram saturated; 0 grams trans fats); 0 milligrams cholesterol; 74 grams carbohydrate; 15 grams protein; 12 grams fiber; 644 milligrams sodium.