Grilled Pasta Primavera
Adapted from CooksAid.com
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 |
Servings and Times
Servings | 2 |
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.