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

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

Spaghetti Carbonara with Leeks and Pancetta

A small amount of the pasta's cooking liquid is whisked into the egg mixture to prevent the eggs from overcooking when added to the hot pasta. This procedure, called tempering, results in a rich, creamy sauce that easily coats the noodles.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 8  ounces  uncooked spaghetti
• 1/2  cup  (2 ounces) finely grated Parmigiano-Reggiano cheese
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  salt
• 1  large egg
• 1  large egg white
• 1/2  cup  chopped pancetta (about 2 ounces)
• 2  cups  thinly sliced leek (about 2 large)
• 2  garlic cloves, minced
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.

Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.

Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.

Nutritional Information

Calories:

400 (29% from fat)

Fat:

12.8g (sat 5.7g,mono 4.2g,poly 2.7g)

Protein:

22.1g

Carbohydrate:

49.4g

Fiber:

2.7g

Cholesterol:

78mg

Iron:

3.2mg

Sodium:

726mg

Calcium:

350mg

Spring Vegetable Macaroni & Cheese

Prep and Cook Time: about 1 hour

Total Time: 1 hour(s)
Yield: Makes 4 to 6 servings

Ingredients

• 1  bunch (about 12 oz.) asparagus
• 2  leeks
• 4 1/2  tablespoons  butter
• 1 1/2  teaspoons  salt
• 12  ounces  dried orecchiette pasta
• 3/4  cup  frozen petite peas
• 2  slices sourdough bread
• 3  tablespoons  flour
• 2  teaspoons  fresh thyme leaves
• 3  cups  milk
• 2  teaspoons  grated lemon peel
• 1  tablespoon  Dijon mustard
• 1/2  teaspoon  fresh-ground pepper
• 6  ounces  fresh chèvre (goat cheese)
• 1 1/2  cups  shredded romano cheese

Preparation

1. Preheat oven to 400°. Snap tough ends off asparagus; cut spears into 1/2-inch pieces. Cut root ends and tough green tops from leeks; cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.

2. In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.

3. In a large pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook according to package instructions; stir in peas at the end. Drain and return to pan.

4. Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.

5. In the medium pan over medium-high heat, melt remaining 3 tablespoons butter. Add the flour and thyme; stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes. Add lemon peel, mustard, pepper, and remaining teaspoon salt. Remove from heat and add goat cheese and 1 cup romano; stir until smooth.

6. Pour sauce over drained pasta and peas. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

655 (41% from fat)

Protein:

30g

Fat:

30g (sat 19)

Carbohydrate:

66g

Fiber:

3.4g

Sodium:

1353mg

Cholesterol:

92mg

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