Provided by Woman's Day
Boil 12 oz penne rigate as pkg directs, reserving 1 cup cooking water before draining. Meanwhile in a large nonstick skillet over medium-high heat, toss 1 drained 15-oz can chickpeas, 1 drained and sliced 7-oz jar roasted peppers, 1 undrained 6-oz jar quartered marinated artichoke hearts, 1⁄2 cup sliced scallions and 1⁄4 cup pitted Kalamata olives until hot. Toss with drained pasta, 1 cup crumbled feta cheese, pepper to taste and reserved cooking water as needed.
Cal 633 Pro 22 Car 95 Fiber 8
Fat 18 (saturated fat) 8 Chol 34
This recipe has been added to the following public cookbooks:
Go Greek,
my cookbook,
billys notable cooking,
Greek Cuisine
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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