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Post by Tia on May 25, 2005 7:48:22 GMT -5
Tomato, Artichoke and Feta Pasta
1 lb shaped pasta like elbows or shells 6 ounces marinated artichoke hearts 1 large tomato, finely chopped 2 cloves garlic, minced 2 TBS olive oil salt and pepper to taste 6 ounces reduced fat feta cheese 3 TBS chopped flat leaf parsley
Cook the pasta according to package directions. While the pasta cooks, chop the artichoke hearts and mix with the liquid they came in along with the tomato, garlic, olive oil, salt and pepper. Drain the pasta and mix with the above mixture and the crumbled feta and parsley.
8 servings at 7 POINTS per serving
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