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