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.