set a pot of water to boil for the pasta
to make the dressing, start with 2 tbsp olive oil
add 2 tbsp red wine vinegar
and 1 tbsp dijon mustard
whisk it all together and set aside.
add 1/2 pound of whole wheat pasta to the boiling water
open an can of water-packed artichokes
drain in a collandar (has anyone seen my little yellow collandar? I had to use my streamer). rinse well and cut into pieces with kitchen scissors.
add a can of canneloni beans to the collandar to drain as well
to the pasta, add a few handfuls of sundried tomatoes and cut them up into strips. just let them cook right there in the water to soften.
and when the pasta is done, add to the artichokes and beans to drain. this also warms up the beans. nice touch.
put pasta mixture in a large bowl
add dressing
stir well and serve over lettuce
salt and pepper
1/2 lb. whole wheat penne pasta
1/3 cup sundried tomatoes (not oil-packed), sliced
2 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp dijon mustard
1 can canneloni beans
1 can artichoke hearts (water-packed), drained and quartered
1 head romaine lettuce
4 oz. goat cheese
Put a large pot of water to boil. When boiling, add pasta.
Make dressing by whisking together vinegar, oil, and mustard.
Add tomatoes to pasta to soften.
In a collander, drain artichokes. Add beans to drain. When pasta is al dente, add to collander.
Toss pasta mixture with dressing and serve over lettuce.
Serves 4.
Nutritional info: 411 calories; 20g fat; 10g fiber; 18g protein.
