Recipes Bow Tie Pasta with Fresh Asparagus (Entree, Vegetarian)

Serving Size
2 c
Number of Servings
    • 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



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