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Thread: bell pepper/feta pasta toss 5 points

  1. #1
    Join Date
    Mar 2001
    Albany,CA, USA


    Bell Pepper-Feta Pasta Toss

    6 ounces uncooked linguine
    1 large yellow or red bell pepper, seeded and cut into 1/8-inch strips
    1-1/4 cups quartered cherry tomatoes
    3/4 cup finely chopped fresh parsley
    1/4 teaspoon salt
    1 (4-ounce) package crumbled feta cheese with basil and sun dried tomatoes
    1 (2-1/4-ounce) can or 1/4 cup sliced ripe olives, drained

    Draining the pasta over the bell pepper may seem an unusual procedure, but it works great. This method cooks the pepper strips slightly before you toss them with the rest of the ingredients.

    1. Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 1-1/4 cups).

    CALORIES 275
    FAT 8.7g
    FIBER 3.3g
    POINTS 5
    Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

  2. Post

    THIS IS ONE OF MY FAVORITE RECIPES OF ALL TIME! Found it in Cooking Light a couple of years ago and we literally make this once every two weeks. Give it a try, y'all--it's easy as all get-out and tastes fantastic.
    191/156/135ish<br />5'4"

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