Guest guest Posted February 2, 2009 Report Share Posted February 2, 2009 Antipasto 250 g (9 oz) cherry tomatoes, quartered 1/3 cup pitted kalamata olives, sliced 1/2 cup drained artichoke hearts, quartered 8 teaspoons chopped flat-leaf parsley 4 teaspoons olive oil 4 teaspoons red wine vinegar (-OR- lemon juice) Combine ingredients in a medium bowl. VARIATION: Add char-grilled veggies such as zucchini or eggplant if you like. SERVING SUGGESTION: Serve tossed through cooked GF penne pasta. Serves 4. ---- Nutrition per serve: 264k,]; 5g fat (Ig sat); Ig protein; 2g fibre. ---- Quote Link to comment Share on other sites More sharing options...
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