Ingredients
12 ounce packaged dried rotini pasta
1/2 cup bottled balsamic vinaigrette
1 15-ounce can cannellini or garbanzo beans, rinsed and drained Better fresh boiled, and sauted in olive oil)
8 ounces feta cheese, crumbled
1 cup coarsely chopped pitted Greek black olives
1 0r 2 pound roma tomatoes, coarsely chopped -if you like more tomato use 2-
1/2 cup seasoned fine dry bread crumbs
1 8-ounce carton plain low-fat yogurt
3/4 cup milk
3 spoons extra vorgin olive oil
1/3 cup grated Parmesan cheese
1 tablespoon all-purpose flour
12 ounce packaged dried rotini pasta
1/2 cup bottled balsamic vinaigrette
1 15-ounce can cannellini or garbanzo beans, rinsed and drained Better fresh boiled, and sauted in olive oil)
8 ounces feta cheese, crumbled
1 cup coarsely chopped pitted Greek black olives
1 0r 2 pound roma tomatoes, coarsely chopped -if you like more tomato use 2-
1/2 cup seasoned fine dry bread crumbs
1 8-ounce carton plain low-fat yogurt
3/4 cup milk
3 spoons extra vorgin olive oil
1/3 cup grated Parmesan cheese
1 tablespoon all-purpose flour
Directions
1. Preheat oven to 375 degree F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain. In a very large bowl combine vinaigrette and pasta; toss to coat. Stir in beans, cheese, olives, and tomatoes.
2. Sprinkle 1/4 cup of the bread crumbs in prepared dish. Spoon pasta mixture into dish. In a medium bowl stir together yogurt, milk, Parmesan, and flour until smooth. Pour evenly over pasta mixture. Sprinkle top with remaining 1/4 cup bread crumbs. Bake, covered, for 25 minutes. Uncover and bake 10 to 15 minutes more until heated through and top is lightly browned. Let stand 10 minutes before serving. Pour extra virgin olive oil at taste.
Source: BHG
Prep: 35 – 40 minutes
Makes 8 servings.
Prep: 35 – 40 minutes
Makes 8 servings.
PERUVIAN OLIVE OIL AND OLIVES 