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Muffaletta Pasta

Muffaletta Pasta

recipe ingredients
1 cup hot water
1/2 cup sun-dried tomatoes, not oil packed
2 1/2 cups (8 0z) uncooked mostaccioli pasta
1 large red bell pepper, cut into 3/4 inch pieces
5 cloves garlic, minced
1 can (14 oz) quartered artichoke hearts, finely chopped and drained
1/2 pound cooked lowfat ham, cut into 3/4 inch cubes
1/4 cup stuffed green olives, chopped
2 Tbsp. capers
1 Tbsp. dry sherry or red wine vinegar
2 Tbsp. finely shredded smoked provolone or mozzarella cheese

recipe directions
Pour hot water over tomatoes and let stand 15 minutes; drain well and chop. Cook and drain pasta according to package directions. Spray a 12 inch nonstick skillet with cooking spray and heat over medium heat. Cook bell pepper and garlic in skillet for 3 minutes, stirring frequently until tender. Stir remaining ingredients (except cheeses) into skillet and cook 2 minutes or until heated. Serve over pasta and sprinkle with cheese.

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Serves: 4 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
420 6 2 26 10 1360 75 7