| |
| |
| 6 |
|
baby artichokes |
|
| 1/4 cup |
|
lemon juice |
|
| 1/2 lb |
|
whole wheat penne |
|
| 1/4 cup |
|
tomato sauce mixed with 1/4 c. water |
|
| 1 Tbs |
|
olive oil |
|
| 1 |
|
lemon, juiced |
|
| 2 |
|
cloves garlic, minced |
|
| 3 Tbs |
|
fresh parsley |
|
| 3 Tbs |
|
fresh basil, or 1 teaspoon dried |
|
| 1/2 tsp |
|
salt |
|
| 1/4 tsp |
|
black pepper |
|
| 1/2 cup |
|
tomato, chopped |
|
| 1/2 cup |
|
Kalamata olive |
|
| 2 Tbs |
|
capers |
|
| 1/2 cup |
|
fat free feta cheese |
|
|
|
| |
| 1 |
Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. |
| 2 |
In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. |
| 3 |
To make salad dressing: combine tomato sauce with water, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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