Greek Style Pasta

Recipe of the Week

Afraid of carbs? Stop the carb melt down and try this healthy pasta. Go light on the noodles and fill up on the veggies and meat. You will not feel guilty after this meal.


Greek-Style Pasta with Fire-Roasted Tomato Sauce
and Crumbled Feta Cheese

Makes 4 main course servings

Ingredients

6 oz whole grain penne or fusilli (such as Healthy Harvest brand)
2 tsp olive oil
1 medium onion, chopped
1 tbsp minced garlic
1 red bell pepper, finely chopped
3 cups (about 28 oz fire roasted tomatoes)
1 (8-oz) package frozen artichoke hearts, thawed and halved lengthwise
¼ cup crumbled low-fat feta cheese
8 kalamata or other black olives, sliced
1 tbsp fresh lemon peel
Fresh Italian parsley or oregano (optional)
Top with grilled chicken or shrimp

Directions

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

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook for about 5 minutes, or until soft and just starting to brown. Add the garlic and simmer for 1 minute longer, but do not allow the garlic to brown. Add the bell pepper and cook just until softened.

Add the tomatoes and simmer for about 4 minutes. Gently add the artichokes and cook for 1 minute longer, or until just heated through.

Pour the sauce into a large mixing bowl and add the cooked pasta. Toss lightly and transfer to a serving bowl. Top with cheese, olives, and lemon peel.

Divide between serving bowls and garnish with parsley or oregano if desired. Top with shrimp or grilled chicken. Serve hot or at room temperature.


Recipe Source: The Biggest Loser Simple Swaps, 2009 pg 67