Ingredients Jump to Instructions ↓

  1. 1/2 c. (4 oz.) feta cheese

  2. 6 oz. bow tie pasta

  3. 2 med. zucchini, cut into 1/2 inch cubes

  4. 2 med. tomatoes, seeded & chopped

  5. 1/2 c. sweet yellow pepper, chopped

  6. 1/2 c. green onions, sliced

  7. 1/3 c. white wine vinegar

  8. 2 tbsp. olive oil

  9. 1 clove garlic, crushed

  10. 1/2 tsp. dried basil

  11. 1/8 tsp. salt

  12. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Place feta cheese in a colander and rinse under cold tap water 1 minute, set colander aside to let cheese drain 1 minute. Cook bow tie pasta according to package directions, omitting salt. Drain, set aside. Place zucchini in a vegetable steamer. Cover and steam for 3 to 5 minutes, until crisp-tender. Combine reserved cheese, pasta, zucchini, and vegetables in a large bowl. Combine vinegar, oil, garlic, basil, salt, and pepper; stir well. Pour vinegar mixture over pasta mixture; toss gently. Serve warm or chilled. Yield about 6 servings.

  2. This pasta dish is different from the regular ones, as I rarely see a pasta served with bow-ties. I thought it was nice for a change. This recipe comes from the Cook Book “Cooking Light”. I have found many wonderful diet dishes in this book.


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