Greek- Style Pasta with Tomato Sauce & Feta

Ingredients:

• 6 oz whole grain penne or fusilli
  
  


• 2 tsp olive oil
  
  


• 1 onion, chopped
  
  


• 1 tbsp minced garlic
  
  


• 1 red bell pepper, finely chopped
  
  


• 3 cups (28 oz) fire-roasted tomatoes
  
  


• 1 pkg (8 oz) frozen artichoke hearts, thawed and cut lengthwise
  
  


• ¼ cup crumbled low-fat feta cheese
  
  


• 8 kalamata (or other black) olives, sliced
  
  


• 1 tbsp fresh lemon zest
  
  


• Fresh Italian parsley or oregano
  
  

Preparation:

• Prepare pasta al dente according to package directions. Drain and set aside.
  
  


• Heat olive oil in large nonstick sauté about 5 minutes, or until soft and just starting to brown. Add garlic and simmer 1 minute longer (don’t brown garlic). Add bell pepper and cook just until softened.
  
  


• Add tomatoes and simmer about 4 minutes. Add artichokes and cook 1 minute longer, or until just heated.
  
  


• Pour sauce into large mixing bowl and add pasta. Toss lightly and top with cheese, olives, and lemon zest.
  
  


• Divide among serving bowls. Garnish with fresh herbs and serve hot or at room temperature.
  
  

Make 8 (1 cup) Servings:

Weight Loss Recipes Amount per Serving: 140 Calories, 7 g Protein, 27 g carbohydrates, 6 g Fiber, 3 g fat, < 1 g saturated fat, 5 mg cholesterol, 410 mg sodium