Bow Ties with Tomatoes, Feta, and Balsamic Dressing

This recipe features a surprise ingredient–green grapes–that add the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.

Prep Time: 20 minutes
Yield: 4 servings (serving size: 2 cups)

Ingredients

• 6  ounces  uncooked farfalle (bow tie pasta)
• 2  cups  grape tomatoes, halved
• 1  cup  seedless green grapes, halved
• 1/3  cup  thinly sliced fresh basil leaves
• 2  tablespoons  white balsamic vinegar
• 2  tablespoons  chopped shallots
• 2  teaspoons  capers
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  bottled minced garlic
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  teaspoons  extra-virgin olive oil
• 1  (4-ounce) package crumbled reduced-fat feta cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.

2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.

Nutritional Information

Calories:

320

Fat:

9.9g (sat 3.8g,mono 3.6g,poly 0.7g)

Protein:

14g

Carbohydrate:

45.6g

Fiber:

3.4g

Cholesterol:

10mg

Iron:

2mg

Sodium:

822mg

Calcium:

130mg

Cooking Light

Top 10 Salads for Spring

Fresh spring produce offers plenty of reasons to try one of our deliciously satisfying salad recipes. Most greens are great sources of folate and of vitamin C, which promotes healthy skin and a healthy immune system. Popular salad additions, such as tomatoes, carrots, cabbages and bell peppers, deliver vitamin A (as beta carotene) and lycopene, a phytochemical that may protect against breast and prostate cancers. A great salad deserves one of  EatingWell's great dressings, so we've created plenty of delicious and healthy choices that can be used on any salad.

10 Healthy Salad Recipes:  Broccoli Salad with Creamy Feta Dressing Seared Steak Salad with Edamame & Cilantro Chinese Chicken & Noodle Salad Smoky Ham & Corn Salad Green Goddess Salad Spinach Salad with Japanese-Ginger Dressing Loaded Spinach Salad Spring Chicken & Blue Cheese Salad Mache & Chicken Salad with Honey-Tahini Dressing Spring Salad with Beets, Prosciutto & Creamy Onion Dressing More Healthy Favorites: The Easiest Way to Grow Your Own Salad Greens (No Garden Required) 5 Simple Dinners Packed with Produce

Pasta with Zucchini and Toasted Almonds

Pair flavorful pasta with olive tapenade breadsticks for a superfast and delicious meal in minutes.

Yield: 4 servings

Ingredients

• 2  cups  cherry tomatoes, halved
• 2  tablespoons  minced shallots
• 1  teaspoon  minced fresh thyme
• 2  teaspoons  fresh lemon juice
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  sugar
• 5  teaspoons  extra-virgin olive oil, divided
• 1  (9-ounce) package refrigerated linguine
• 1 1/2  teaspoons  bottled minced garlic
• 3  cups  chopped zucchini (about 1 pound)
• 3/4  cup  fat-free, less-sodium chicken broth
• 3  tablespoons  chopped fresh mint, divided
• 1/3  cup  (1 1/2 ounces) grated fresh pecorino Romano cheese
• 3  tablespoons  sliced almonds, toasted

Preparation

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

Nutritional Information

Calories:

344

Fat:

12.7g (sat 3.1g,mono 6.6g,poly 2g)

Protein:

14g

Carbohydrate:

45.5g

Fiber:

5.3g

Cholesterol:

58mg

Iron:

3.4mg

Sodium:

601mg

Calcium:

163mg

Laraine Perri, Cooking Light