m i n d f u l l i v i n g o n l i n e

Friday, April 30, 2010

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

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

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