Skewered Shrimp and Farfalle with Artichoke Hearts

Pasta with baby artichokes and ham is a simple dish that's easy to prepare.

Skewered shrimp adds a colorful and light touch to this quick Italian meal.

To save a cooking step, the shrimp can be added to the skillet with the garlic and ham instead of cooking them on a skewer.

Makes 2 servings

1 tablespoon olive oil

1 large garlic clove, crushed

10 large peeled shrimp

2 skewers

1. Mix the olive oil and garlic together in a plastic bag. Add the shrimp and marinate 10 minutes, while making the pasta.

2. Preheat broiler. Place 5 shrimp on each skewer. Start the skewer in the tail end and pierce through to the thick end. Place under the broiler for 2 minutes turn and broil 1 minute.

Per serving: 211 calories, 35 grams protein, 2 grams carbohydrates, 6 grams fat, 258 milligrams cholesterol, 252 milligrams sodium, no dietary fiber.

Makes 2 servings

1/4 pound farfalle pasta, about 2 cups

2 teaspoon olive oil

1 cup drained, canned baby artichokes, quartered

1 large garlic clove, crushed

1 ounce deli smoked ham cut into strips, about 1/4 cup

1 cup canned diced tomatoes

2 tablespoons chopped parsley (optional)

Salt and freshly ground black pepper

1. Bring to a boil a large saucepan filled with water. Add the pasta and cook to package directions.

2. Meanwhile, heat oil in a skillet on medium–high heat. Add artichokes, garlic and ham. Saute 2 minutes. Add the tomatoes; cook 1 minute.

3. When pasta is cooked, drain and add to the skillet. Toss with the sauce. Add salt and pepper to taste.

Per serving: 314 calories, 13 grams protein, 53 grams carbohydrates, 6 grams fat, 7 milligrams cholesterol, 341 milligrams sodium, 4 grams dietary fiber.