Bow Tie Pasta with Fresh Asparagus

Serving Size

2 c

Number of Servings

Ingredients

- - 6 ounces uncooked farfalle (bow tie pasta)
  - 2 cups grape tomatoes, halved
  - 1 cup seedless green grapes, halved
  - 1/3 cup thinly sliced fresh basil leaves
  - 2 tablespoons white balsamic vinegar
  - 2 tablespoons chopped shallots
  - 2 teaspoons capers
  - 1 teaspoon Dijon mustard
  - 1/2 teaspoon bottled minced garlic
  - 1/2 teaspoon salt
  - 1/4 teaspoon freshly ground black pepper
  - 4 teaspoons extra-virgin olive oil
  - 1 (4-ounce) package crumbled reduced-fat feta cheese

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.

Nutrition Information

Calories 320; Fat: 9.9g; Protein: 14g; Carbohydrate: 45.6g; Fiber: 3.4g; Cholesterol: 10mg; Iron: 2mg; Sodium: 822mg