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Friday's FITfeast
INGREDIENTS
8 oz dry whole wheat fettuccini
1 tsp extra virgin olive oil
2 cloves garlic, chopped
1/2 cup sliced red or green bell pepper
15 oz can no-added-salt diced tomatoes
2 tsp dried basil
2 tsp dried oregano
9 oz frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
DIRECTIONS
1. Cook fettuccini according to package directions. Heat olive oil in large, non-stick skillet over medium heat. Add garlic and peppers and saute until golden, about 3 minutes.
2. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes.
3. Add artichokes to sauce and cook 2 minutes. Add pasta to sauce. Toss until sauce coats pasta and mixture is heated through.
4. Divide the mixture between 4 dinner plates, and serve with Parmesan cheese sprinkled over top (2 tablespoons per serving).
Serves 4
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