Grilled Pasta Primavera
Nutrition Facts
| Serving Size |
½ of recipe |
|
Calories
|
368 |
|
Total Fat
|
12 g |
| Saturated Fat |
5 g |
|
Sodium
|
842 mg |
|
Total Carbohydrate
|
57 g |
| Dietary Fiber |
9 g |
|
Protein
|
10 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Bow-tie (or other shaped) pasta |
4 ounces |
| Red bell pepper, cut into ¼-inch strips |
1 |
| Grape tomatoes |
½ cup |
| Red onion, cut into ¼-inch wedges |
½ |
| Reduced-calorie Italian dressing |
¼ cup |
| Fresh oregano leaves, chopped |
1 tablespoon |
| Feta cheese |
2 ounces |
| Salt |
¼ teaspoon |
| Freshly ground pepper to taste |
Directions
- Cook pasta according to package directions, omitting fat and salt.
- Combine bell pepper, tomatoes, and onion in a large bowl. Toss with dressing.
- Prepare grill. Grill vegetables on a large sheet of foil, turning occasionally, about 8-10 minutes, or until tender-crisp. Return vegetables to bowl and toss with oregano leaves.
- Mix together pasta, vegetables, and feta cheese, and season with salt and pepper.
Exchanges
2 vegetables; 2 starches; 1 fat; 1 medium fat meat substitute
Side Suggestions: Tomato, Mozzarella, and Basil
Arrange ¼-inch slices of tomato and fresh mozzarella on a large platter. Drizzle with olive oil, and sprinkle with fresh basil and salt.