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Snappy Mediterranean Pasta

Posted Apr 23 2010 12:05pm


I throw this together when I'm in a rush. It's great hot or room temperature. It takes 10 minutes to make and as usual, its really healthy!
MEAL MOJO: Loaded with fiber, B6, vitamin C and potassium, zero cholesterol. Calories=282, Protein=10g, Fiber=9.2g, and Sodium=282mg

Holy crappy, this is snappy...

  • Approx 2oz. Whole wheat pasta (chose a cool shape like Rienzi's Catanisella Lunga)
  • Pam olive oil spray
  • 1/4 cup grape or cherry tomatoes, halfed
  • 5 kalamata olives, chopped
  • 2 artichoke hearts, chopped
  • 1 roasted red pepper, chopped
  • 1/4 cup low sodium chicken broth
  • Dash black pepper
  • optional: sprinkle fat free feta cheese
TIP: GO TO THE OLIVE BAR IN YOUR SUPERMARKET...YOU CAN GET THE OLIVES, ARTICHOKES, AND ROASTED RED PEPPERS ALL IN ONE SHOT.
  1. Cook pasta according to package directions, drain and set aside
  2. Meanwhile, heat a pan with Pam sprayed
  3. Add the tomatoes, olives, artichokes, red peppers to pan and cook on med-high for 2 min.
  4. "De-glaze" (I've always wanted to use that word) with the chicken stock, cook 2 min.
  5. Add pasta, stir and add black pepper and feta to taste

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