Tuesday, July 10, 2007

Tomato Garden Pasta

Prep/Total Time: 30 minutes
Yield: 8 servings

5 cups uncooked bow tie pasta
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds tomatoes, seeded and chopped
2 garlic cloves, minced
2 tablespoon minced chives
4 1/2 teaspoons minced fresh basil
1/2 cup crumbled feta cheese

Cook pasta according to package directions, adding beans during the last 5-6 minutes.

Meanwhile, in a large bowl, whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat. Serve warm or at room temperature. Sprinkle with cheese just before serving.

Tips and Tricks
Feta cheese can be expensive, so I usually buy a larger block (which is cheaper per ounce) and freeze what I don't use for another dish. Block feta is cheaper than crumbled. I omit the salt. If you are using dried basil, cut the amount by 1/3. Add cooked chicken to make this a hearty entree.
Make It Healthier
Use whole wheat pasta. Omit the salt.
How Kids Can Help
Measure ingredients. Mix wet ingredients. Toss pasta.

Nutrition Facts
1 cup equals 230 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 376 mg sodium, 38 g carbohydrate, 4 g fiber, 8 g protein
Diabetic Exchanges
2 starch, 1 vegetable, 1 fat

2 comments:

Josi said...

This sounds like the perfect summer meal. It's dinner tonight. I don't comment often, but know that you have a fan. I love your site and have it on RSS feed so I can check it every day.

MommyK said...

Thanks for your visit, Josi! Be sure to sign our guestbook!