PASTA--Rigatoni w/Bell Peppers, Olives & Feta

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Rigatoni with Bell Peppers, Olives, and Feta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : International Main Dish

May '97 Pasta

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup chopped kalamata olives (about 16)

1 tablespoon chopped fresh oregano

OR

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon crushed red pepper

2 teaspoons olive oil

2 cups thinly sliced onion

4 garlic cloves -- minced

2 cups red bell pepper strips

2 cups green bell pepper strips

1/2 cup water

1 pound uncooked rigatoni

3/4 cup (3 ounces) crumbled Feta cheese

 

Combine first 4 ingredients in a small bowl; set aside.

 

Heat oil in a large nonstick skillet over medium-high heat. Add onion;

sauté 3 minutes or until tender. Add garlic; cook 1 minute. Stir in

peppers. Cover; reduce heat, and cook 10 minutes. Add 1/2 cup water;

cover and simmer an additional 10 minutes or until peppers are tender.

Stir in olive mixture; keep warm.

 

Cook pasta according to package directions, omitting salt and fat;

drain.

 

Combine pasta and pepper mixture in a large bowl; toss well; Add feta

cheese; toss gently to coat.

 

Serving Size: 2 cups

 

Cuisine:

" Mediterranean "

Source:

" Cooking Light, May 1997, p.154 "

Copyright:

" © Cooking Light "

 

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Per serving: 593 Calories (kcal); 11g Total Fat; (17% calories from

fat); 21g Protein; 102g Carbohydrate; 25mg Cholesterol; 548mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Kalamata olives—dark-purple, almond-shaped olives imported from

Greece—are used in this Mediterranean-style recipe. Although black

olives can be substituted for kalamatas, if desired, their flavor will

not be as rich and fruity.

Nutr. Assoc. : 2678 0 0 2130706543 0 0 0 0 0 26090 20088 0 1405 20048