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.
- Serving Size: Serves 4
- 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