tag:blogger.com,1999:blog-3151159861388029427.post1853184587998801914..comments2023-09-22T10:26:14.288-07:00Comments on Family of Eyres: What's Cookin'~Rachelhttp://www.blogger.com/profile/15602811852784087299noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3151159861388029427.post-90329298587432936912011-01-18T08:51:57.838-08:002011-01-18T08:51:57.838-08:00I have been trying to do the same! I have found th...I have been trying to do the same! I have found that we like many of the recipes in Cooking Light Magazine (I think you can find all of the same recipes on their website cookinglight.com). I'm obsessed (as is my husband) with the Bow Tie Pasta - we add chicken to it!!<br /><br />Ingredients<br />6 ounces uncooked farfalle (bow tie pasta)<br />2 cups grape tomatoes, halved<br />1 cup seedless green grapes, halved<br />1/3 cup thinly sliced fresh basil leaves<br />2 tablespoons white balsamic vinegar<br />2 tablespoons chopped shallots<br />1 teaspoon Dijon mustard<br />1/2 teaspoon bottled minced garlic<br />1/2 teaspoon salt<br />1/4 teaspoon freshly ground black pepper<br />4 teaspoons extra-virgin olive oil<br />1 (4-ounce) package crumbled reduced-fat feta cheese<br /><br />Preparation<br />1. Cook pasta according to package directions, omitting salt and fat.<br />Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large<br />bowl.<br /><br />2. While pasta cooks, combine vinegar and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine<br /><br />Enjoy! KristaAnonymousnoreply@blogger.com