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Bell Pepper-Feta Pasta Toss

By: Cooking Light magazine

"This complete meal contains only 7 ingredients and takes under 30 minutes to prepare. 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."

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Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

6 ounces uncooked linguine
1 large yellow 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 tomato basil feta cheese
1 (2.25 ounce) can sliced ripe olives, drained

Directions

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.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 275 (28% from fat); FAT 8.7g (sat 4.7g, mono 2.6g, poly 0.9g); PROTEIN 10.8g; CARB 39.4g; FIBER 3.3g; CHOL 25mg; IRON 3.8mg; SODIUM 602mg; CALC 181mg