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The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook (Hardcover)
by Cook's Illustrated Magazine (Editor)

Reviews & Details

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Bow tie pasta with arugula and Feta

Preparation time: 15 minutes
Cooking time: 15 minutes

8 ounces uncooked bow tie pasta
1 pint grape (or cherry) tomatoes, quartered
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 teaspoons (or 2 cloves) minced garlic
2 tablespoons olive oil
2 packed cups coarsely chopped arugula
4 ounces garlic-herb Feta cheese (or plain Feta), crumbled

Cook pasta according to package directions, omitting any salt. Meanwhile, place quartered tomatoes in a bowl, sprinkle evenly with salt and pepper and toss to coat; set aside. In a small, nonstick skillet, sauté garlic in olive oil for 2–3 minutes. Drain cooked pasta and place in serving dish. Add tomato mixture, arugula, and Feta cheese; toss to mix. Drizzle with warm olive oil mixture and toss again to coat.

Yield: 9 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 162
Carbohydrate: 21 g
Protein: 6 g
Fat: 6 g
Saturated fat: 2 g
Sodium: 280 mg
Fiber: 1 g
Exchanges per serving: 1 starch, 1 vegetable, 1 fat
Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.