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Greek Lima Beans, Artichoke Hearts and S

Source of Recipe

Claire's Classic American Vegetarian Cooking


Recipe Introduction

Greek Lima Beans, Artichoke Hearts and Scallions WW Points
Serving Size : 8

3 tablespoons olive oil
2 medium onions, minced
6 large garlic cloves, minced
6 scallions, white part and 4 inches of green, chopped
1 tablespoon dried dill weed, or 3 tablespoons chopped fresh dill
1 14-ounce can artichoke hearts, drained and sliced
1 10-ounce bag spinach, washed and coarsely chopped
1 pound frozen lima beans, defrosted
1 pound orzo pasta, cooked
salt and pepper
1/2 cup reserved cooking liquid from pasta
3 ounces feta cheese, crumbled

Heat the oil in a large deep skillet over medium heat. Add the onions, garlic, and scallions. Cover and cook for 15 minutes, stirring occasionally, until the onions are softened.

Add the dillweed, artichoke hearts, spinach, and lima beans. Cover and cook for 15 minutes, stirring occasionally, until the spinach is tender and the lima beans are heated through.

Stir in the cooked orzo, salt and pepper to taste, the reserved cooking liquid, and the feta cheese, mixing well to coat the pasta. Cover and cook for 10 minutes, stirring occasionally. Taste for seasonings.

Per serving: 199 Calories (kcal); 8g Total Fat; (33% calories from fat); 9g Protein; 26g Carbohydrate; 9mg Cholesterol; 227mg Sodium; 7 g. Fiber ++++ WWP: 4