|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|
|Freshly ground pepper to taste|
- 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.
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.
|Serving Size||½ of recipe|
|Saturated Fat||5 g|
|Dietary Fiber||9 g|
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