Instead of pan-frying the potatoes, you can slice them, toss lightly with olive oil and roast in the oven until crispy.
- 1 Tbs. olive oil
- 1/3 cup chopped onion
- 2 slices tempeh "bacon," diced
- 2 cups thinly sliced small red-skinned potatoes
- 1/2 cup white wine
- 1/4 cup fresh basil, cut into thin strips
- 1/2 cup halved olives, Greek or Italian
- 1 Tbs. drained capers
- 1 cup low-sodium vegetable broth
- 8 oz. large bowtie pasta (farfalle)
- 1/4 cup chopped fresh flat-leaf parsley
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.
- Calories: 219
- Carbohydrate Content: 28 g
- Fat Content: 6 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 250 mg