Monday, March 7, 2016

Artichoke and Tomato Pasta

This recipe was on the back of the Saucy Chicken Recipe card.  We decided to make it as the side to Saucy Chicken.  It was pretty good.

Photo by ALB

I think we would have again.

Artichoke and Tomato Pasta

Photo by ALB

From Weight Watchers

Serves: 6
Winning Points (per serving): 4

6 oz uncooked bow-tie noodles
1 can (14-16 oz) artichoke hearts, drained and halved (not oil-packed)
1 cup chopped ripe plum tomato
1/4 cup torn fresh basil leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup crumbled feta cheese

Cook noodles according to package directions; rinse under cold running water, drain well, and set aside.

In a large bowl, combine remaining ingredients except cheese; add noodles and toss to coat.

Refrigerate for about 1 hour; serve sprinkled with cheese.

Nutritional Information
Calories: 171; Fat: 4.7g; Fiber: .7g

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