Contributed By: chelseamarie
Adapted 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.
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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
Ingredients
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
Preparation
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!
Cook's Notes
Nutrition Information
Calories: 120
;
Total Fat: 3g
;
Saturated Fat: <1g
;
Polyunsaturated Fat: <1g
;
Carbohydrates: 16g
;
Protein: 7.5g
;
Calcium: 172mg
;
Sodium: 675mg
;
Iron: 1.9mg
;
Fiber: 5g