pasta Provengale

Name: pasta Provengale
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz pasta penne; 1 tbsp olive oil; 1 oz pitted black olives drain/chop; 14 oz can artichoke hearts drained and halved; 1 oz dry pack sun dried tomatoes soak,drain,and chop; 4 oz baby zucchini trimmed and sliced; 4 oz baby plum tomatoes halved; 3 1/2 oz assorted baby salad greens; 1 salt/pepper; 1 shredded basil leaves to garnish; 1 DRESSING; 4 tbsp sieved tomatoes; 2 tbsp low fat unsweetened yogurt; 1 tbsp unsweetened orange juice; 1 small bunch of basil shredded

spaghettisoup @cook_3858720

very tasty. easy to add your favorite herbs.

spaghettisoup @cook_3858720

very tasty. easy to add your favorite herbs.

Saved

Ingredients

30 mins

4 servings

8 ozpasta penne
1 tbspolive oil
1 ozpitted black olives drain/chop
14 ozcan artichoke hearts drained and halved
1 ozdry pack sun dried tomatoes soak,drain,and chop
4 ozbaby zucchini trimmed and sliced
4 ozbaby plum tomatoes halved
3 1/2 ozassorted baby salad greens
1salt/pepper
1shredded basil leaves to garnish
1DRESSING
4 tbspsieved tomatoes
2 tbsplow fat unsweetened yogurt
1 tbspunsweetened orange juice
1 smallbunch of basil shredded

Saved

Steps

30 mins

1

cook the penne pasta according to package. Drain well and return to pan. Stir in the olive oil,salt,pepper,and sun dried tomatoes. Let cool.
2

Gently mix artichoke,zucchini,and plum tomatoes into the cooked pasta. Arrange the salad greens in a large serving bowl.
3

To make dressing, mix all the ingredients together until combined and toss into the vegetables and pasta.
4

Spoon the mixture on top of salad greens and garnish with shredded basil leaves.