For a quick fresh-tasting lunch or dinner, reach for the bowties, olive oil, and balsamic. To bump up the protein, toss with cooked chicken or shrimp.
Servings and Ingredients
|2 c. Hy-Vee farfalle bow tie pasta|
|1 ½ lbs. assorted fresh tomatoes|
|2 tbsp. Hy-Vee Select extra-virgin olive oil|
|1 tbsp. aged white balsamic vinegar|
|1 tbsp. chopped fresh basil|
|1 tbsp. chopped Italian parsley|
|1 tsp. Hy-Vee kosher sea salt|
|½ tsp. Hy-Vee black pepper|
|2 to 3 tbsp finely shredded Asiago cheese, optional|
- Cook pasta according to package directions; drain.
- Meanwhile, slice or chop medium to large tomatoes; halve or quarter grape and/or cherry tomatoes. You should end up with about 4 cups.
- In a small bowl, whisk together olive oil, vinegar, basil, parsley, salt and pepper.
- Toss tomatoes and vinaigrette into hot pasta. Serve immediately; top each serving with Asiago cheese. Or, cover and chill for several hours or overnight; omit cheese when serving chilled.
170 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 360mg
- Total Carbohydrates: 24g
- Protein: 5g
Vitamin A 20%
Vitamin C 25%
Hy-Vee Seasons Summer 2014.