Friday, March 7, 2008

Taking a Break: Orecchiette Alla Rustica

Well, I LOVE Pasta! And, I lied, because I acutally am sharing THREE vegetarian meals today!!

Orecchiette Alla Rustica
Grocery List:
1 lb orecchiette (tiny disk-shape) pasta

2 Tbsp olive oil
3 large cloves garlic, thinly sliced
1 can (15 oz) cannellini beans, not drained
1⁄3 cup pitted kalamata olives, cut in half (you can use regular black olives if you dont like kalamata)
1⁄2 cup chopped fresh parsley
1⁄2 cup diced bottled roasted red pepper
Freshly ground black pepper, to taste
1⁄4 cup grated Romano cheese

How to make it:
1. Cook pasta in a large pot of lightly salted boiling water as package directs.

2. Meanwhile heat oil in a large, deep skillet over medium heat. Add garlic; sauté just until golden. Immediately add beans with their liquid, the olives, about 1⁄2 the parsley and all the roasted pepper. Stir to mix, then cook until hot.

3. Transfer 1⁄2 cup cooking water from pot to skillet. Drain pasta, add to skillet along with remaining parsley and black pepper. Toss to mix and coat. Remove to serving bowl or plates; sprinkle with cheese.

Nutritional Information:
9g fat
5g fiber
8 WW points

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