Monday, May 7, 2007

Fresh Tomato Pasta

This was a surprisingly good and fresh recipe that Derek liked too. It's from a Weight Watcher's Cookbook and 6 points for anyone who's counting.

--prep: 15 minutes
--cook: 17 minutes

--5 servings (1.5 cups each)
--6 points/serving

1 (9 oz) pack of pasta--Angel hair or whatever you prefer (I used the new Barilla Plus that is loaded with protien, fiber and even Omega-3).

3 cups of grape or cherry tomatoes, quartered

3 Tble fresh chopped basil

1.5 tsps fresh chopped oregano

3 Tble Cider Vinegar

16 chopped pitted kalamata olives

1 Tble Olive Oil

1.5 cups finely chopped Onion

4 garlic cloves, minced

1/2 cup chopped fresh parsley

1/2 tsp salt

1/3 cup crumbled feta

1. Cook pasta according to package, drain well

2. Combine tomatoes with the next four ingredients and set aside

3. Heat large non-stick skillet coated with cooking spray over med heat. Add 1 tsp olive oil and onion. Saute for 4 minutes; add garlic; cook 15 seconds stirring constantly. Add tomato mixture; cook 3 minutes, stirring frequently. Remove from heat. Stir in parsley, salt and remaining 2 tsp olive oil. Add mixture to pasta and toss gently. Add feta and toss. Sprinkle with more basil if desired.


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