Recipe - Orzo With Sun-Dried Tomatoes And Artichokes

8 ounce Orzo; uncooked
10 Sundried tomatoes; dry
packed
One half tablespoon Roasted Garlic Butter
w/Olive Oil
Or alternative
2 cup Chopped green bell pepper
And/or other color peppers
1 cup Chopped onion
One half tablespoon Dried Italian seasoning
14 ounce Oilfree artichoke hearts;
quartered
1 One half ounce Pitted black olives; halved
One half cup Shredded Parmesan cheese;
fresh, divided use

Heat oven to 350F

Cook pasta according to package directions. Drain. Set aside.

Meanwhile, rehydrate tomatoes according to package directions. Chop
tomatoes.

Meanwhile, in Dutch oven melt garlic butter until sizzling; add peppers,
onions and Italian seasoning. Cook over mediumhigh heat, stirring
occasionally, until peppers are just tender (8 to 10 minutes). Remove from
heat.

Add cooked pasta, tomatoes, artichokes and olives to pepper mixture; toss
gently.

ADD CHEESE AND BAKE: In 2quart casserole toss vegetablepasta mixture with
1/3 cup Parmesan cheese. Cover; bake for 30 to 35 minutes or until heated
through Sprinkle with remaining Parmesan cheese. Salt and pepper to taste

PER SERVING: Calories 130; Protein 6 g; Carbohydrate 22 g, Fat 3 g
(21%cff); Cholesterol 5 mg; Sodium 250 mg

NOTES: Make twice the amount of the vegetablepasta mixture without cheese.
RESERVE (cover; refrigerate) HALF (5 cups) for a salad: see "Mediterranean
Lemon Pasta Salad."

Recipe by: Healthy Vegetarian: Land O'Lakes #45

By Kitpath phannema@wizard.ucr.edu on Jun 13, 1998, converted by
MM_Buster v2.0l.