Ziti with Artichoke Hearts and Kalamata Olives

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* Exported from MasterCook *

 

Ziti with Artchoke Hearts and Kalamata Olives

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound ziti pasta

1/4 cup extra-virgin olive oil

2 garlic cloves -- minced

1/2 teaspoon red pepper flakes -- or to taste

1 14 oz can artichoke hearts -- drained and quartered

1/2 cup kalamata olives -- pitted

1 tablespoon fresh lemon juice

2 tablespoons minced fresh flat-leaf parsley

salt and freshly ground black pepper

freshly shaved Parmesan or soy Parmesan

cheese

 

Cook the ziti in a large pot of salted boiling water, stirring occasionally,

until it is al dente, about 8 to 10 minutes. While the pasta is cooking, heat

the oil in a large skillet over medium heat. Add the garlic, red pepper flakes,

artichokes, olives, lemon juice, and salt and pepper to taste, and cook until

heated through, about 3 to 5 minutes. When the ziti is cooked, drain it and

place in a serving bowl. Add the sauce, and toss to combine. Serve

immediately, passing a bowl of cheese at the table.

 

Other Pasta Choices: penne or other tubular pasta

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 672 Calories; 23g Fat (31.0% calories

from fat); 18g Protein; 99g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

575mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 4 1/2 Fat.

 

NOTES : On-hand ingredients team up to create a quick and easy pasta dish that

is special enough to serve to guests. The shiny black Kalamata olives from

Greece are especially good in this dish, but Italian gaeta olives would be a

fine substitute.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0