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Servings Per Recipe: 6; Amount Per Serving: cal.(kcal): 361, Fat, total(g): 8, sat. fat(g): 1, carb.(g): 61, Monosaturated fat(g): 4, Polyunsaturated fat(g): 1, fiber(g): 5, sugar(g): 1, pro.(g): 12, vit. A(IU): 389, vit. C(mg): 14, Thiamin(mg): 0, Riboflavin(mg): 0, Niacin(mg): 0, Pyridoxine (Vit. B6)(mg): 0, Folate(µg): 8, sodium(mg): 397, Potassium(mg): 534, calcium(mg): 71, iron(mg): 4, Mark as Free Exchange(): 0, Percent Daily Values are based on a 2,000 calorie diet.
12 ounces dried whole wheat penne pasta
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 1/2 cups no-salt-added vegetable broth
1 14 ounce can artichoke hearts, drained and quartered
1 15 ounce can no-salt-added cannellini beans, rinsed and drained
1 teaspoon dried oregano, crushed
1/2 cup oil-packed dried tomatoes, drained well and chopped
1/2 teaspoon kosher salt
1/2 cup whole wheat panko
Snipped Italian (flat-leaf) parsley
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1st Keep
 Jen
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