| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Pasta, Main dish, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Penne, rotini, etc. uncooked |
| 12 |
oz |
Roasted peppers, strips |
| 12 |
oz |
Marinated artichoke hearts |
| 1 |
c |
Diced muenster, brick, or provolene cheese, etc |
| 1 |
c |
Mushrooms, sliced |
| 1/2 |
c |
Chopped red onion |
| 1/3 |
c |
Chopped fresh basil |
| 2/3 |
c |
Lowfat caesar or italian salad dressing |
|
|
Freshly ground pepper |
|
|
Sliced pepperoncine peppers |
INSTRUCTIONS
Date: Wed, 22 May 1996 13:35:15 -0600
From: Arlene Schiffman <arlenes@holly.colostate.edu>
These were in my local newspaper today. Enjoy.
Prepare pasta according to package directions. While pasta is cooking,
combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil
in a large bowl.
When pasta is done, drain and rinse with cold water. Drain well and add
pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour
before serving.
Posted to MealMaster Recipes List, Digest #142
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