INGREDIENTS
1 lb pasta, bow-tie
1 lb broccoli flowerets, halved
13 ounces (2 jars) artichoke hearts, marinated, undrained
1/8 lb pepperoni, thinly sliced, cut in 1-inch slivers
1/2 cup tomatoes, sun dried, oil-packed julienned
3 onions, green, chopped
1 tablespoon vinegar, red-wine
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup Parmesan cheese, grated
PREPARATION
1. In large pot of lightly salted
boiling water cook pasta 12 minutes or until firm but tender. Add broccoli
during last 5 minutes of cooking. Drain.
2. Meanwhile,
combine artichoke hearts, pepperoni, sun-dried tomato, green onion, red-wine
vinegar, salt, and pepper in large bowl. Add cooked pasta mixture; toss to
combine. Serve with grated Parmesan.
Nutrient Value Per Serving:
440 calories, 14 g fat (4 g saturated), 17 g protein, 66 g carbohydrate, 744 mg
sodium, 11 mg cholesterol