|Serving Size||½ of recipe|
|Total Fat||12 g|
|Saturated Fat||5 g|
|Total Carbohydrate||57 g|
|Dietary Fiber||9 g|
|Bow-tie (or other shaped) pasta||4 ounces|
|Red bell pepper, cut into ¼-inch strips||1|
|Grape tomatoes||½ cup|
|Red onion, cut into ¼-inch wedges||½|
|Reduced-calorie Italian dressing||¼ cup|
|Fresh oregano leaves, chopped||1 tablespoon|
|Feta cheese||2 ounces|
|Freshly ground pepper to taste|
- Cook pasta according to package directions, omitting fat and salt.
- Combine bell pepper, tomatoes, and onion in a large bowl. Toss with dressing.
- Prepare grill. Grill vegetables on a large sheet of foil, turning occasionally, about 8-10 minutes, or until tender-crisp. Return vegetables to bowl and toss with oregano leaves.
- Mix together pasta, vegetables, and feta cheese, and season with salt and pepper.
2 vegetables; 2 starches; 1 fat; 1 medium fat meat substitute
Arrange ¼-inch slices of tomato and fresh mozzarella on a large platter. Drizzle with olive oil, and sprinkle with fresh basil and salt.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.