4-oz uncooked low-carb penne pasta
1/2 can (15-oz size) navy beans, rinsed and drained
1 tbsp canola or olive oil
1 cup grape tomatoes (or cherry tomatoes, halved)
12 pitted kalamata olives
2 tsps dried basil
1/2 tsp minced garlic
2-oz crumbled feta cheese
Cook the pasta according to the package directions omitting any salt, butter or other fats. Add the beans during the last minute of cooking.
While the pasta cooks, heat the oil in a large skillet over medium-high heat; add tomatoes and cook 3 minutes or until skins start to split, stirring occasionally. Add the olives, basil, and garlic; cook 15 seconds, stirring gently. Remove from the heat, cover and allow to stand to absorb the flavors while the pasta cooks.
Sprinkle the cheese over the top. Top with the tomato mixture.
Yield: 4 serving.
Note: I suggest serving this with a lean protein item such as a lean pork chop, boneless skinless chicken breast, etc. You could also make this by adding cooked, diced or sliced chicken to the mixture.
1 tbsp canola or olive oil
1 cup grape tomatoes (or cherry tomatoes, halved)
12 pitted kalamata olives
2 tsps dried basil
1/2 tsp minced garlic
2-oz crumbled feta cheese
Cook the pasta according to the package directions omitting any salt, butter or other fats. Add the beans during the last minute of cooking.
While the pasta cooks, heat the oil in a large skillet over medium-high heat; add tomatoes and cook 3 minutes or until skins start to split, stirring occasionally. Add the olives, basil, and garlic; cook 15 seconds, stirring gently. Remove from the heat, cover and allow to stand to absorb the flavors while the pasta cooks.
Sprinkle the cheese over the top. Top with the tomato mixture.
Yield: 4 serving.
Note: I suggest serving this with a lean protein item such as a lean pork chop, boneless skinless chicken breast, etc. You could also make this by adding cooked, diced or sliced chicken to the mixture.
file photo.
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