| 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 |
tb |
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 |
tb |
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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