Spray large skillet with nonstick cooking spray. Add olive oil and heat over medium- high heat. When oil is hot add onion and garlic, sauté 2-3 minutes. Add sun-dried tomatoes, broccoli and water. Cover and cook 2-3 minutes or until broccoli is tender. Add artichoke hearts, garbanzo beans, seasoning, salt and hot penne. Stir 2 minutes to heat through. Top with cheese and basil leaves.
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 42.8mg||13 %|
|Sodium 362.8mg||13 %|
|Potassium 1056.7mg||28 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 48.6g|
|Protein 13.2g||19 %|
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Calories per serving: 285
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