Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
8 ounces multigrain farfalle
Zest and juice of 1 lemon
2 teaspoons olive oil
1 13.5- ounce can artichoke hearts packed in water, drained and chopped
8 ounces fresh part-skim mozzarella cheese, chopped
1/4 cup chopped bottled roasted red bell pepper
1/4 cup chopped fresh parsley
1/2 cup frozen peas
1. Cook pasta according to package instructions, omitting salt and fat.
2. While pasta cooks, combine zest and juice of 1 lemon and 2 teaspoons olive oil in a large bowl; stir well with a whisk. Add artichoke hearts, cheese, bell pepper, and parsley; toss to combine.
3. Place peas in a colander; when pasta is cooked, drain pasta over peas. Shake well to drain, but do not run under cold water. Add pasta and peas to artichoke mixture, and toss well until thoroughly combined. Serve warm or at room temperature.
Calories per serving: 420
Fat per serving: 20g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 20g
Carbohydrate per serving: 50g
Fiber per serving: 8g
Cholesterol per serving: 45mg
Sodium per serving: 200mg
Resistant starch per serving: 2.4g
Good to Know
Peas are an easy way to bump up the Resistant Starch in any dish. Just keep a bag of frozen peas in the freezer so you can easily add them to this and other grain salads.
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