Bell Pepper-Feta Pasta Toss

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.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

275 (28% from fat)

Fat:

8.7g (sat 4.7g,mono 2.6g,poly 0.9g)

Protein:

10.8g

Carbohydrate:

39.4g

Fiber:

3.3g

Cholesterol:

25mg

Iron:

3.8mg

Sodium:

602mg

Calcium:

181mg