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Artichoke and Tomato Pasta
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| Ingredients:
6oz. Uncooked bow-tie noodles 1 can (14-16 oz) artichoke hearts, drained and halved (not oil packed) 1 cup chopped ripe plum tomato ¼ cup torn fresh basil leaves 1 tablespoon olive oil 1 tablespoon lemon juice ¼ cup crumbled feta cheese (optional)
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Directions:
1. Cook noodles according to package directions; rinse under cold running water, drain well, and set aside. 2. In large bowl, combine remaining ingredients except cheese; add noodles and toss to coat. Refrigerate for about 1 hour. (Optional: Serve sprinkled with Feta cheese.)
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