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WW artichoke and tomato pasta
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Salads - Soups - Sidedishes
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Ingredients |
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9 oz uncooked bow tie pasta
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1 can (14-16 oz) artichoke hearts, drained and halved
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1 c chopped ripe tomato
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1/2 c torn fresh basil leaves
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1T olive oil
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1 T lemon juice
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1/4 c crumbled feta cheese
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Instructions |
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Cook noodles according to package directions, rinse under cold water, drain well and set aside.
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In large bowl, combine remaining ingredients except cheese, add noodles and toss to coat. Refrigerate for about 1 hour; serve sprinkled with cheese.
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Originally Submitted
3/18/2011
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0 Out of 5 from
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