Orzo with sun-dried tomatoes and artichokes

4 servings

Ingredients

Quantity Ingredient
8 ounces Orzo; uncooked
10 Sun-dried tomatoes; dry packed
½ tablespoon Roasted Garlic Butter w/Olive Oil
Or alternative
2 cups Chopped green bell pepper
And/or other color peppers
1 cup Chopped onion
½ tablespoon Dried Italian seasoning
14 ounces Oil-free artichoke hearts; quartered
1½ ounce Pitted black olives; halved
½ cup Shredded Parmesan cheese; fresh, divided use

Directions

Heat oven to 350F

Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop tomatoes.

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers, onions and Italian seasoning. Cook over medium-high heat, stirring occasionally, until peppers are just tender (8 to 10 minutes). Remove from heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss gently.

ADD CHEESE AND BAKE: In 2-quart casserole toss vegetable-pasta mixture with ⅓ cup Parmesan cheese. Cover; bake for 30 to 35 minutes or until heated through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste PER SERVING: Calories 130; Protein 6 g; Carbohydrate 22 g, Fat 3 g (21%cff); Cholesterol <5 mg; Sodium 250 mg NOTES: Make twice the amount of the vegetable-pasta mixture without cheese.

RESERVE (cover; refrigerate) HALF (5 cups) for a salad: see "Mediterranean Lemon Pasta Salad."

Recipe by: Healthy Vegetarian: Land O'Lakes #45 By Kitpath <phannema@...> on Jun 13, 1998, converted by MM_Buster v2.0l.

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