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Cook'n with Betty Crocker 
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Mediterranean Vegetable Ziti |
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Serves: 6 Print this Recipe3 cups uncooked ziti pasta (9 ounces) 1 (14-ounce) can artichoke hearts, drained and 1/4 cup liquid reserved 3 medium tomatoes, chopped (2 1/4 cups) 3 medium green onions, chopped (3 Tbs) 1 yellow bell pepper, cut into 1/2-inch strips 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 12 Kalamata or mediume ripe olives, pitted and halved 1 (3 1/2-ounce) package goat cheese Fresh oregano sprig, if desired Cook and drain pasta as directed on package. While pasta is cooking, cut artichoke hearts in quarters. Cook artichokes, reserved artichoke liquid, tomatoes, green onions, bell pepper and chopped oregano in 12-inch skillet over medium heat about 7 minutes, stirring frequently, just until hot. Add pasta, olives and goat cheese; toss until cheese is melted. Garnish with oregano sprig. 1 Serving: Calories 345 (Calories from Fat 65); Fat 7g (Saturated 4g); Cholesterol 15mg; Sodium 30mg; Carbohydrate 63g (Dietary Fiber 7g); Protein 15g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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