A quick and easy recipe that will please the whole family.

Serves 4 (1 1/4 cup per serving)

6 ounces uncooked linguine or spaghetti
1 large red and/or yellowbell pepper, seeded and cut into 1/8-inch strips
1 1/4 cups quartered cherry tomatoes
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1 (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes
1 (2 1/4-ounce) can or 1/4 cup sliced ripe olives, drained

Cook pasta according to package directions, omitting salt and fat. Place bell pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

Per Serving (using full fat feta): 273 Calories; 8g Fat (29.5% calories from fat); 4g Saturated Fat; 7g Protein; 39g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 620mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

Per Serving (using low fat feta): 248 Calories; 6g Fat (23.2% calories from fat); 7g Protein; 38g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 637mg Sodium.
Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

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