Jim Bathie


 From Well being mag

Farfalle + lemon + artichoke hearts + mozzarella + roasted crimson bell pepper + peas = Mediterranean Pasta Salad

This scrumptious dish from Health’s The CarbLovers Nutrition (out in August; pre-order it right here) is filled with Resistant Starch, one of those fiber that assists in keeping you complete and burns fats.

Prepare dinner eight oz dried farfalle in step with the bundle directions. In the meantime, mix zest and juice of one lemon and a couple of teaspoons olive oil in a big bowl; whisk. Upload a (13.75-ounce) can artichoke hearts, tired; eight oz contemporary part-skim mozzarella cheese, chopped; and ¼ cup chopped bottled roasted crimson bell pepper; toss to mix. Position 1 cup frozen peas in a colander; drain pasta over peas. Upload pasta and peas to artichoke aggregate; toss. Garnish with chopped contemporary parsley, if desired; serve.





Frances A. Largeman-Roth, RD, is Health’s Senior Meals and Vitamin Editor. 



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