FARFALLE WITH FETA

Ingredients:


8 oz Farfalle pasta
1 tsp olive oil
1/2 cup frozen broccoli florets, chopped
1/2 cup frozen chopped red bell peppers
1/2 cup chopped tomatoes
2 cloves garlic, minced
1/4 tsp dried thyme
3/4 cup feta cheese
3 Tbsp chopped fresh parsley

Directions:

Prepare pasta according to package directions.  Drain well and return to pot.

Coat 10"; nonstick skillet with cooking spray and place over medium-high heat.  Add oil, broccoli, peppers, tomato, garlic, and thyme.  Cook, stirring 5 -8 minutes, or until vegetables are soft.  Add cheese. Cook, stirring, 2 minutes, or until cheese begins to melt.

Divide pasta evenly among 6 plates.  Pour sauce over pasta.  Top with parsley and 1/4 tsp freshly ground pepper.  Toss well.

6 Servings.

Per serving: 204 cal, 8 g protein, 31 g carbs, 2 g fiber, 5.5 g fat, 3 g sat fat, 17 mg chol, 221 mg sodium. 

MODIFICATIONS: I added cooked chicken to make this a main course.  I didn't have thyme so I just seasoned according to taste.  I also added extra peppers because I had 1/2 a yellow and 1/2 an orange in my fridge and wanted to use them.  Since this uses feta, greek olives would have also been good in it - didn't think of it at the time!