Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Serving Almost Nonfat Pesto |
| ½ cup | Red peppers; chopped |
| ¼ cup | Onion; chopped |
| 1 \N | Clove garlic; chopped |
| 1 can | Artichoke hearts; chopped |
| ½ tablespoon | Olive oil |
| ½ pounds | Pasta; angel hair or bowtie |
Saute peppers, onions, & garlic in margarine in heavy skillet until lightly browned. Stir in artichoke hearts & black olives until heated through. Cook pasta til done. Stir prepared pesto into hot skillet mixture, then toss with pasta.
(For a meat dish, add a cutup chicken breast to peppers, onions & garlic in heavy skillet & brown.)
Recipe By : MJ/Altered by Kristine Simpson Posted to MC-Recipe Digest V1 #297 Date: Mon, 11 Nov 1996 23:43:25 -0800 From: Kristine <ksimpson@...>
NOTES : The original recipe was 68 grams of fat per serving because of the store-bought pesto and the artichoke hearts marinaded in oil.