Fresh fusilli with chard, artichokes, and feta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh fusilli with chard, artichokes, and feta

Fresh fusilli with chard, artichokes, and feta

Soy-Free, Vegetarian, <600 Calories

2 Servings, 540 Calories/Serving

15 Minutes

So good, so fast, you can have your pasta and eat it too. This quick and easy dish features bright, rich Mediterranean flavors, including artichokes, olives, and Spanish sofrito.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh fusilli
  • 3 tablespoons pitted Kalamata olives
  • 2 organic Roma or other tomatoes
  • 6 ounces organic chopped chard
  • Sunbasket sofrito (cilantro - roasted red peppers - tomatoes - onion - garlic - parsley - dried Mexican oregano)
  • ½ cup cooked quartered artichoke hearts
  • 3 tablespoons sliced almonds
  • 3 tablespoons crumbled feta
  • ½ teaspoon piment d'Espelette

Nutrition per serving

Calories 540, Total Fat 20g (26% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 680mg (30% DV), Total Carb. 75g (27% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Eggs, Tree Nuts (almond), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the fusilli

Bring a medium sauce pot of lightly salted water to a boil. Separate the fusilli so the noodles don’t clump together during cooking. Add the fusilli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fusilli, reserving ½ cup [¾ cup] pasta cooking water. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; cook the sauce

  • Cut the olives in half, checking for any pits.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes. In a small bowl, stir together the tomatoes and 1 teaspoon [2 tsp] oil; season to taste with salt and pepper. Set aside for garnish.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, stir in the chard, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Stir in the sofrito and cook until fragrant, 1 to 2 minutes. Stir in the olives, artichokes, and reserved pasta cooking water and cook until heated through, about 1 minute. Remove from the heat, stir in the fusilli, and season to taste with salt and pepper.


Transfer the fusilli and sauce to individual bowls. Garnish with the tomatoes, almonds, feta, and piment d'Espelette and serve.
Kids Can!
  • Separate the fusilli.
  • Salt the fusilli cooking water.
  • Stir the tomatoes with oil, salt, and pepper.
  • Measure the oil for the chard.
  • Garnish with the tomatoes, almonds, and feta.