Spicy spaghettini with goat cheese, tomato and artichoke

Prep 15 min
Total 25 min
Makes 4 Servings



1/2 375-g pkg
high-fibre spaghettini pasta
3 tbsp
garlic cloves, minced
1/4 tsp
4 cups
cherry or grape tomatoes
398-mL can
artichoke hearts, drained and quartered
2 cups
packed arugula
4 1/2-in. slices


  • Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
  • Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.


Calories 441, Protein 16 g, Carbohydrates 64 g, Fat 16 g, Fibre 12 g, Sodium 444 mg.
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