Contributed By: chelseamarieAdapted from the Complete Vegetarian Cookbook
There's no pasta in this stir-fry, but the fennel is a nice alternative. This is a nice alternative for wheat-sensitive individuals.
3/4 cup Water
2 Fennel bulbs, thinly sliced like noodles
2 cloves Garlic, minced
2 tablespoons Lemon juice
8 oz Cherry tomatoes, halved
1/4 cup Fresh oregano, chopped
3.5 oz Black olives
3.5 oz Fat free feta cheese
To taste, black pepper
1. Chop veggies
2. Heat water over medium hi heat and add fennel and garlic. Pan-cook for 2 minutes, or until soft.
2. Add lemon juice and tomatoes. Cook for 2 minutes, then add oregano and olives. Toss gently to combine.
3. Place in a serving dish and crumble the feta cheese over the top. Sprinkle with black pepper and enjoy!
Commented by: rlc100805
2 WW points
Total Preparation Time: Less than 15 minutes Ingredients: Vegetables Actual Cooking Time: Less than 15 minutes Number of Servings: 4 Origin: Italian Special Features: Quick to Prepare (under 30 minutes) Vegetarian Nutrition Content: Low Calorie Good Source of Calcium Low Fat High Fiber Meal Type: Lunch Salads & Dressings