Bowties With Potatoes, Capers And Olives

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Bowties With Potatoes, Capers And Olives

 

1 tablespoon olive oil

1/3 cup chopped onion

2 slices tempeh " bacon " , diced

2 cups thinly-sliced small red-skinned potatoes

1/2 cup white wine

1/4 cup fresh basil, cut thin strips

1/2 cup halved Greek or Italian olives

1 tablespoon drained capers

1 cup low-sodium vegetable broth

8 ounces large bowtie pasta

1/4 cup chopped fresh flat leaf parsley

 

Bring large pot of water to a boil. Meanwhile, in medium saucepan, heat oil

over medium heat.

Add onion and tempeh " bacon " and cook, stirring occasionally, until lightly

browned, 2 minutes.

Add potatoes to saucepan and cook, stirring occasionally, until lightly

browned, 5 to 7 minutes.

Add wine and basil to pan and cook until thickened slightly, about 2 minutes.

Add olives, capers and broth and cook, stirring occasionally, until reduced by

half, about 8 to 10 minutes.

Add 1 tablespoon salt and pasta to boiling water, stirring to prevent

sticking.

Cook pasta until just tender, about 10 minutes. Drain well.

Add parsley to sauce and stir well. Season to taste with salt and freshly

ground pepper.

Add pasta and toss to coat. Serve hot.

Makes 4 servings.

Calories 219, Fat 6 g, Carbs 28 g, Sodium 250 mg, Fiber 2 g.

 

 

 

 

 

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