| Lemon Dill Rotini
12 ounces of Rotini pasta
2 teaspoons of Olive oil
1/2 Lemon, juice of
1/4 cup of black olives
1 tablespoon of capers, drained
1/2 cup of fresh dill, chopped
4 Scallions, sliced
4 ounces of mushrooms, thinly sliced
1/2 Red bell pepper, diced
1/4 cup of crumbled feta cheese
Black pepper |
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In a large pot of boiling water, cook rotini according to package instructions; drain well. In a large bowl, whisk together oil and lemon juice. Add cooked pasta and toss to coat. Add remaining ingredients and toss gently to combine. Season to taste with black pepper. Serve immediately or chilled. Serving Size: 4MC-Busted By Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999. Recipe by: Veggie Life (website) Converted by MM_Buster v2.0l.
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