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Ingredients
1. Cook pasta according to package instructions, omitting salt and fat.
2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.
3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.
Nutritional Info
- 8 ounces multigrain farfalle
- Zest and juice of 1 lemon
- 2 teaspoons olive oil
- 1 13.5- ounce can artichoke hearts packed in water, drained and chopped
- 8 ounces fresh part-skim mozzarella cheese, chopped
- 1/4 cup chopped bottled roasted red bell pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup frozen peas
1. Cook pasta according to package instructions, omitting salt and fat.
2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.
3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.
Nutritional Info
- CALORIES 420
- FAT 20g (sat 8g, mono 2g, poly 1g)
- PROTEIN 20g
- CARBOHYDRATE 50g
- FIBER 8g
- CHOLESTEROL 45mg
- SODIUM 200mg
- RESISTANT... 2.4g