Bowties With Potatoes, Capers And Olives

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/3 cup	20g / 0.7oz	Chopped onion
2		Tempeh "bacon" - diced
2 cups	474ml	Thinly-sliced small red-skinned potatoes
1/2 cup	118ml	White wine
1/4 cup	59ml	Fresh basil - cut thin strips
1/2 cup	118ml	Halved Greek or Italian olives
1 tablespoon	15ml	Drained capers
1 cup	237ml	Low-sodium vegetable broth
8 oz	227g	Large bowtie pasta (farfalle)
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley

Recipe Instructions

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.

This recipe yields 4 servings.

Per Serving: 219 Cal; 5g Prot; 6g Total Fat (1 Sat. Fat); 28g Carb.; 0mg Chol; 250mg Sod.; 2g Fiber.

Source:
Vegetarian Times, April 2001

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