From the kitchen of Dreamfields Pasta
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
1/2 of a box uncooked Dreamfields Angel Hair
1 tablespoon olive oil
5 cloves garlic, chopped
2 anchovy filets, mashed (optional)
1 can (14 ounces) artichoke hearts, drained, halved, patted dry
2 cups bell pepper strips (1/4-inch wide, assorted colors)
2 tablespoons capers, rinsed and drained (optional)
1/4 cup pitted Kalamata olives, sliced lengthwise into quarters
1/2 cup reduced-sodium, fat free chicken broth
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
Feta cheese, crumbled (plain or Mediterranean flavor)
Directions:
- Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
- Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic; stir to coat with oil. Cook about 1 minute to soften, stirring constantly. Stir in anchovies, if desired. Add artichokes; cook 2 to 3 minutes until heated through, stirring occasionally.
- Add bell peppers and capers, if desired. Cook and stir about 2 minutes until peppers are just crisp-tender. Stir in olives.
- Add broth and pasta to skillet. Toss and heat through until liquid is absorbed. Stir in thyme and oregano. Sprinkle with feta cheese, as desired.
Makes 4 servings.
Nutrition information (1/4 of recipe): 273 calories; 8 g protein; 15 g digestible carbohydrates*; 8 g total fat; 1 g saturated fat; 0 mg cholesterol; 650 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 45 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
