Orzo With Sun-dried Tomatoes And Artichokes

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Casseroles, Dairy, Eat-lf, Mcrecipe, Vegetarian	4	Servings

INGREDIENTS

8	oz	Orzo, uncooked
10		Sun-dried tomatoes, dry
		packed
1/2	T	Roasted Garlic Butter
		w/Olive Oil
		Or alternative
2	c	Chopped green bell pepper
		And/or other color peppers
1	c	Chopped onion
1/2	T	Dried Italian seasoning
14	oz	Oil-free artichoke hearts
		quartered
1 1/2	oz	Pitted black olives, halved
1/2	c	Shredded Parmesan cheese
		fresh divided use

INSTRUCTIONS

Heat oven to 350F  Cook pasta according to package directions. Drain.
Set aside.  Meanwhile, rehydrate tomatoes according to package
directions. Chop  tomatoes.  Meanwhile, in Dutch oven melt garlic
butter until sizzling; add  peppers, onions and Italian seasoning. Cook
over medium-high heat,  stirring occasionally, until peppers are just
tender (8 to 10  minutes). Remove from heat.  Add cooked pasta,
tomatoes, artichokes and olives to pepper mixture;  toss gently.  ADD
CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta  mixture
with 1/3 cup Parmesan cheese. Cover; bake for 30 to 35  minutes or
until heated through Sprinkle with remaining Parmesan  cheese. Salt and
pepper to taste  PER SERVING: Calories 130; Protein 6 g; Carbohydrate
22 g, Fat 3 g  (21%cff); Cholesterol <5 mg; Sodium 250 mg  NOTES: Make
twice the amount of the vegetable-pasta mixture without  cheese.
RESERVE (cover; refrigerate) HALF (5 cups) for a salad: see
"Mediterranean Lemon Pasta Salad."  Recipe by: Healthy Vegetarian: Land
O'Lakes #45  By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998,
converted by  MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 309 Calories From Fat: 45 Total Fat: 5.1g Cholesterol: 7.2mg Sodium: 375.6mg Potassium: 462.5mg Carbohydrates: 53.6g Fiber: 4.3g Sugar: 5.5g Protein: 12.9g