Artichoke and Tomato Pasta (from Weight Watchers)
March 25, 2008 by the flying tomato
Serves: 6
Points per serving: 4
6 ounces uncooked bow-tie noodles
1 can (16-16 ounces) artichoke hearts, drained and halved (not oil packed)
1 cup chopped ripe plum tomato
1/4 cup torn fresh basil leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup crumbled feta cheese
Cook noodles according to package directions. Rinse under cold running water, drain well and set aside. In large bowl, combine remaining ingredients except cheese, add noodles and toss to coat. Refrigerate for about one hour, serve sprinkled with cheese.
