Quick/Bell Pepper-Feta Pasta Toss

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* Exported from MasterCook *

 

Bell Pepper-Feta Pasta Toss

 

Recipe By : Cooking Light, April 1999

Serving Size : 1 Preparation Time :0:00

Categories : Quick Peppers

Feta

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces uncooked linguine

1 large yellow or red bell pepper -- seeded and cut into

-- 1/8-inch strips

1 1/4 cups quartered cherry tomatoes

3/4 cup finely chopped fresh parsley

1/4 teaspoon salt

1 package crumbled feta cheese with basil and

-- sun-dried tomatoes -- (4-ounce)

1 2 1/4 oz can or 1/4 cup sliced ripe olives -- drained

 

Draining the pasta over the bell pepper may seem an unusual procedure, but

it works great. This method cooks the pepper strips slightly before you

toss them with the rest of the ingredients. Preparation time: 6 minutes

Cooking time: 15 minutes

 

1. Cook pasta according to package directions, omitting salt and fat.

Place bell pepper in a colander; drain pasta over bell pepper. Combine

pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl;

toss gently. Serve immediately. Yield: 4 servings (serving size: 1 1/4

cups).

 

CALORIES 275 (28% from fat); FAT 8.7g (sat 4.7g, mono 2.6g, poly O.9g);

PROTEIN 10.8g; CARB 39.4g; FIBER 3.3g; CHOL 25mg; IRON 3.8mg; SODIUM 602mg;

CALC 181mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness