Mediterranean Pasta Toss

Serving Size : 8

3 Points Per Serving

8 ounces pasta -- uncooked, bowtie
1 can artichoke hearts -- drained and chopped
1/2 small green bell pepper -- coarsely chopped
1/4 cup pitted black olives -- sliced
1 tablespoon olive oil
2 cloves garlic -- pressed
1 can tomatoes, canned -- diced and undrained with basil, garlic,
and oregano
1/2 teaspoon salt
1/4 cup feta cheese

Cook pasta according to package directions in Generation II 3-Qt. Saucepan; drain
and keep warm. Coarsely chop artichokes and onion using Food Chopper. Chop bell pepper using 5" Self-Sharpening Utility Knife. Slice olives using Egg Slicer Plus. Heat oil in Generation II Stir-Fry Skillet over medium heat until hot. Press garlic into skillet with Garlic Press; stir fry 15 seconds with Nylon Spoon. Add onion and bell pepper; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add olives, artichokes, tomatoes with juice, and salt. Heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta; sprinkle with cheese. Serve immediately using Nylon Slotted Server.

Per serving: 148 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein;
24g Carbohydrate; 4mg Cholesterol; 255mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : For a main dish, add two boneless, skinless chicken breast halves
(about 8 ounces) cut into 1/2 inch pieces. Heat oil in skillet over medium heat
until hot. Stir-fry chicken 2-3 minutes or until chicken is no longer pink. Add garlic and vegetables and proceed as recipe directs. (This WILL alter points value)