ARTICHOKE PASTA SALAD February 1, 2008

 From the “Quick and Simple” RSS…

http://www.thecookingnews.com/archives/016227.php
SERVES 4

• 1 pound whole-wheat fusilli
• 1/2 cup frozen peas
• 1 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
• 1/2 cup grape tomatoes
• 2 finely chopped green onions
• 1/2 cup pesto sauce
• 1-2 tablespoons red wine vinegar

Cook fusilli according to package directions. One minute before pasta is done, stir in frozen peas. Drain peas and pasta, rinse under cold water and drain again. Transfer to a large bowl and add artichoke hearts, tomatoes, green onions, pesto sauce and vinegar. Toss to coat well and serve with Parmesan bread sticks.

Fettuccine with Blue Cheese-Artichoke Sauce December 23, 2007

Creamy fettuccine!  This recipe is great!  (And it comes from the Weight Watchers cookbook!)

 Ingredients:

1 9oz package refrigerated fettuccine

Cooking Spray

1 14 oz can quartered artichoke hearts, drained

1 cup sliced fresh mushrooms

1 10 oz container refrigerated light alfredo sauce

2 Tbs crumbled blue cheese

Directions:

Cook pasta according to package directions omitting salt and fat.

While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium high heat until hot.  Add artichokes and mushrooms; cook 3-4 minutes or until mushrooms are tender.  Add alfredo sauce to artichoke mixture; cook until thoroughly heated.

Place drained pasta in a large bowl.  Pour sauce mixture over pasta; toss to combine.  Sprinkle with cheese.

 Makes 4 (1.25 cup) servings

Nutritional Info:

6 WW points

Calories: 313

Carbs: 45.7 g

Fat: 8.5 g (sat. 4.1 g)

Fiber 2.6 g

Protein: 14.7 g

Cholesterol: 25 mg

Sodium: 691 mg

Calcium: 137 mg

Iron: 2.7 mg