MAIN: Mediterranean Pasta Toss***
Source of Recipe
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Recipe Introduction
3 Points Per Serving 8 Servings
List of Ingredients
8 ounces pasta -- uncooked, bowtie
1 can artichoke hearts -- drained and chopped
1/2 small green bell pepper -- coarsely chopped
1/4 cup pitted black olives -- sliced
1 tablespoon olive oil
2 cloves garlic -- pressed
1 can tomatoes, canned -- diced and undrained with basil, garlic,
and oregano
1/2 teaspoon salt
1/4 cup feta cheeseRecipe
Cook pasta according to package directions in Generation II 3-Qt. Saucepan; drain
and keep warm.
Coarsely chop artichokes and onion using Food Chopper. Chop bell pepper using 5"
Self-Sharpening Utility Knife. Slice olives using Egg Slicer Plus. Heat oil in
Generation II Stir-Fry Skillet over medium heat until hot.
Press garlic into skillet with Garlic Press; stir fry 15 seconds with Nylon Spoon.
Add onion and bell pepper; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Add olives, artichokes, tomatoes with juice, and salt. Heat 1-2 minutes, stirring
gently until heated through. Remove from heat. Stir in warm pasta; sprinkle
with cheese. Serve immediately using Nylon Slotted Server.
Per serving: 148 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein;
24g Carbohydrate; 4mg Cholesterol; 255mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates
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