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
Preparation Time 15 minutes
Cooking time 15 minutes
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