
Next time I'll leave out the beans, use multicoloured pasta and play around with the amount of garlic and cheese. I left out the chives as they aren't a favourite in our household and I adjusted the amounts to serve 3 adults.
* 5 cups (1.25 mL) uncooked bow tie pasta
* 1/2 lb (225 g) fresh green beans, trimmed and cut into 1-inch (2.5-cm) pieces
* 2 tbsp (30 mL) olive oil
* 2 tbsp (30 mL) balsamic vinegar
* 1 tsp (5 mL) salt
* 1/4 tsp (1 mL) pepper
* 1 1/2 lb (675 g) tomatoes, seeded and chopped
* 2 garlic cloves, minced
* 2 tbsp (30 mL) minced chives
* 4 1/2 tsp (22 mL) minced fresh basil
* 1/2 cup (125 mL) crumbled feta cheese
Cook the pasta according to package directions, adding beans during the last 5 to 6 minutes.
Meanwhile, in a large bowl whisk the oil, vinegar, salt and pepper. Stir in the tomatoes, garlic, chives and basil. Drain pasta mixture and add to tomato mixture; toss to coat.
Serve warm. Sprinkle with cheese just before serving.
Approximate nutrition per serving: 230 calories, 6 g fat, 8 g protein, 38 g carbohydrate, 4 g fibre
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