* Exported from MasterCook *
Mediterranean Pasta Toss
Recipe By : Pampered Chef Season's Best Fall 1998
Serving Size : 8 Preparation Time :0:00
Categories : Pasta 3 Points Per Serving
Amount Measure Ingredient -- Preparation Method
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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 cheese
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.
Description:
"3 Points Per Serving"
Source:
"Shared by Christine"
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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
Serving Ideas : For a main dish, add two boneless, skinless chicken breast halves
(about 8 ounces) cut into 1/2 inch pieces. Heat oil in skillet over medium heat
until hot.
Stir-fry chicken 2-3 minutes or until chicken is no longer pink. Add garlic and
vegetables and proceed as recipe directs.
NOTES : Description: "Sail into the Greek Isles with this easy skillet entree.
For a heartier meal, add chicken and serve with fresh warmed bread."