By Wendy Millington
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
Yield: 4 servings (serving size: 2 cups)
Amount per serving
- Calories: 320
- Fat: 9.9g
- Saturated fat: 3.8g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.7g
- Protein: 14g
- Carbohydrate: 45.6g
- Fiber: 3.4g
- Cholesterol: 10mg
- Iron: 2mg
- Sodium: 822mg
- Calcium: 130mg
- 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
- 1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.
- 2. 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.