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Baby Shell Pasta Salad With Calamata Olives, Roasted Fenn

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Sami 1 Servings

INGREDIENTS

1 lb Small pasta shells, uncooked
1 1/2 c Fennel bulb, cut in half
lengthwise
1 Sweet onion, sliced 1/2-inch
thick
2 t Olive or vegetable oil
1 c Plum tomatoes, diced
3/4 c Calamata olives, sliced
1/2 c Fresh assorted herb leaves
finely chopped such as
basil dill or parsley
2 Garlic cloves, unpeeled
1/3 c Balsamic vinegar
1/3 c Olive or vegetable oil
2 T Barbecue sauce
2 T Lime juice
Shredded Romano cheese
Crushed red chili peppers

INSTRUCTIONS

Prepare pasta according to package directions; drain and rinse with
cold water, set aside. Heat oven to 375° F. Toss garlic for  dressing,
fennel and onion with 2 teaspoons olive oil. Spread on a  cookie sheet
and roast in oven until lightly browned and tender,  approximately
20-30 minutes. Set aside fennel and onion. In a bowl,  whisk together
oil, vinegar, barbecue sauce and lime juice in a bowl.  Squeeze garlic
out of its peel, dice and whisk into dressing. Season  to taste with
salt and pepper. Dice onion, fennel and tomatoes and  add to pasta. Add
olives, herbs, and dressing and toss. Cover and  refrigerate for 1
hour. To serve, sprinkle with Romano cheese and  crushed red chili
peppers. Each side dish serving provides: 209  Calories; 4.8 g Protein;
29 g Carbohydrates; 8.4 g Fat; 0 mg  Cholesterol; 103 mg Sodium. Each
main dish serving provides: 358  Calories; 8.2 g Protein; 50 g
Carbohydrates; 14.4 g Fat; 0 mg  Cholesterol; 177 mg Sodium. Calories
from Fat: 36%  Serves 12 as a side dish or 6-8 as a main dish Posted to
recipelu-digest Volume 01 Number 451 by "Bunny"
<layla696@ix.netcom.com> on Jan 4, 1998

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 630
Calories From Fat: 176
Total Fat: 21g
Cholesterol: 0mg
Sodium: 492.9mg
Potassium: 2592.9mg
Carbohydrates: 105.7g
Fiber: 56g
Sugar: 24.6g
Protein: 23.2g


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