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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This dinner entree is one recommended by Joy Bauer, author of Your Inner Skinny: Four Steps to Thin Forever. Her recipe calls for frozen artichoke hearts, but I am not sure if that is even available in my area, so I used some marinated artichoke hearts, from a jar, and left out the olive oil in the recipe. This recipe is good either warm or at room temperature. Ingredients:
1/2 cup frozen artichoke hearts, thawed or 1/2 cup marinated artichoke hearts, drained |
1 medium tomato, chopped |
1/2 cup canned cannellini, rinsed and drained |
1 tablespoon olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons fresh basil, chopped |
1 cup cooked penne |
2 tablespoons parmesan cheese, grated |
Directions:
1. Cut artichoke hearts in half, if desired.
2. Combine all ingredients, except cheese, and toss gently to coat pasta.
3. Sprinkle cheese on top and serve either warm or room temperature, your choice.
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