Servings:
Serves 4 Servings
Ingredients
- 1 cup uncooked multigrain farfalle (bow tie pasta)
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 2 teaspoon olive oil
- 1 teaspoon (14-ounce) can artichoke hearts packed in water, drained and chopped
- 1 cup fresh part-skim mozzarella cheese, cubed
- 1/4 cup chopped bottled roasted red bell pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup frozen peas
Preparation
Baking Directions:
Cook pasta according to package instructions, omitting salt and fat.
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.
Place the peas in a colander; when the pasta is cooked, drain pasta over peas.
Shake well to drain, but do not run under cold water.
Add the pasta and peas to the artichoke mixture, and toss well until thoroughly combined.
Serve warm or at room temperature.
