I got this recipe from the Whole Foods iPhone app, and just had it for lunch. It's super yummy! The only thing I did to deviate is I added more sun dried tomatoes than they did (because I originally thought they meant 2 *jars* of sun dried toms instead of 2 actual tomatoes... but I had already opened the 2 jars before I figured this out -- LOL)... I probably added about 8 or 9 total. Also, make sure you don't miss the "season to taste" part... it would probably be a little bland without the extra salt & pepper!

Serves 4

Our whole wheat pasta has won awards for its light taste and texture, making it an appealing, healthy whole grain solution. Beans are a great source of protein with little or no fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

12 ounces dried whole wheat fusilli*
1 cup cooked gigante, garbanzo or cannellini beans, drained and rinsed*
1 cup steamed broccoli florets
1 (14-ounce) can artichoke hearts, drained and chopped*
3/4 cup (about 6 ounces) roasted red peppers, drained, rinsed and diced
2 oil-packed sun dried tomatoes, drained and diced
1 tablespoon prepared basil pesto*
1/2 cup feta cheese crumbles (optional)

Method

Cook pasta according to package directions in boiling salted water. Meanwhile, in a large serving bowl, combine beans, broccoli, artichoke hearts and red peppers. In a separate small bowl, stir together tomatoes and pesto, then toss gently into the veggies. Season to taste with salt and pepper. Drain pasta and add to vegetables. Top with feta cheese.

Nutrition

Per serving (About 9.5oz/275g-wt.): 280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 16g protein, 46g total carbohydrate (9g dietary fiber, 2g sugar), 10mg cholesterol, 920mg sodium