1 (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes
1 large yellow or red bell pepper, seeded and cut into 1/8-inch strips
11/4 cups quartered cherry tomatoes
1 (2 1/4-ounce) can or 1/4 cup sliced ripe olives, drained
Instructions
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.
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
CALORIES 275 (28% from fat); FAT 8.7g (sat 4.7g, mono 2.6g, poly O.9g); PROTEIN lO.8g; CARB 39.4g; FIBER 3.3g; CH0L25mg; IRON 3.8mg; SODIUM 602mg; CALC 18lmg
Originally Submitted
1/14/2008
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