Greek Pasta with Feta When you stir the feta in at the end, be sure to let it sit a minute, which will leave some of it in small chunks but it will also form a creamy sauce.

  •   8 oz. bow-tie pasta (just over 4 c. dry)

  •   1 tbsp. olive oil

  •   ½ red onion, cut into thin strips

  •   5 cloves garlic, minced

  •   1 green pepper, cut into ½-in. dice

  •   ¼ tsp. dried thyme

  •   ¼ tsp. dried rosemary

  •   ½ tsp. dried marjoram

  •   1 (15-oz.) can whole tomatoes, drained

  •   1 (15-oz.) can cannellini beans, drained and rinsed

  •   4 oz. feta cheese, crumbled (about 1 c.)

  •   2 tbsp. juice and 1 tsp. grated zest from 1 large lemon

  •   ½ tsp. salt

  •   ¼ tsp. black pepper

    Cook pasta according to package directions. Drain, but do not rinse.

    Heat olive oil in skillet over medium-high heat. Add onion and garlic and saute, stirring occasionally, 5 minutes. Add green pepper, thyme, rosemary and marjoram and saute 2 minutes more.

    Add tomatoes and beans and saute 2 minutes. Remove pan from heat. Stir in feta cheese, lemon juice and zest, salt and pepper. Let stand 2 to 3 minutes before tossing with pasta. Makes 4 servings.

    Each serving contains approximately 2 vegetable exch., 4 bread/ starch exch., ½ lean-meat exch., 2 fat exch.; 460 calories, 72 gm. carbohydrate, 19 gm. protein, 11 gm. fat (including 5 gm. sat. fat), 25 mg. cholesterol, 1130 mg. sodium, 221 mg. calcium and 10 gm. dietary fiber.

    Pasta with Vegetables with Garbanzo Bean Vinaigrette


  •   ½ medium head radicchio, cut into shreds (1 c.)

  •   12 oz. penne (tubular) pasta

  •   4 c. broccoli florets

  •   1 medium zucchini, quartered lengthwise, then cut into ½-in. slices

  •   1 red onion, finely chopped

  •   ½ lb. cherry tomatoes, cut in half


  •   1 (15-oz.) can garbanzo beans, rinsed and drained

  •   1 clove garlic

  •   1 tbsp. fresh rosemary, chopped, or 1 tsp. dried

  •   2 tbsp. fresh lemon juice

  •   ½ c. water

  •   ½ tsp. salt

  •    1/8 tsp. black pepper

  •   ¼ c. extra-virgin olive oil

  •   ¼ c. grated Parmesan cheese

    Place radicchio in large bowl and set aside.

    Cook pasta according to package directions. When almost but not quite cooked, add broccoli. Thirty seconds later, add zucchini. Drain pasta and vegetables in colander. Pour hot pasta mixture over radicchio to wilt it. Add onion and tomatoes and toss.

    While pasta is cooking, prepare vinaigrette. Puree garbanzo beans, garlic, rosemary, lemon juice, water, salt, pepper and olive oil in food processor until smooth. Add Parmesan cheese and pulse to combine.

    Pour sauce over pasta and toss to combine. Makes 6 servings.

    Each serving contains approximately 1 vegetable exch., 4 bread/ starch exch., ½ med-fat meat exch., 2 fat exch.; 430 calories, 65 gm. carbohydrate, 16 gm. protein, 13 gm. fat (including 2 gm. sat. fat), 3 mg. cholesterol, 630 mg. sodium, 130 mg. calcium and 7 gm. dietary fiber.

    Pasta with Beans and Greens From the From the American Dry Bean Board.

  •   8 oz. uncooked rotini pasta

  •   2 c. chopped onion

  •   2 cloves garlic, minced

  •   1 tbsp. olive oil

  •   4 c. torn spinach leaves

  •   ¼ c. raisins

  •   2 tbsp. water

  •   3 to 4 oz. reduced-fat cream cheese, cubed

  •   1 (15 oz.) can black or pinto beans, rinsed, drained

  •   Salt and pepper, to taste

    Bring pot of water to a boil and cook the pasta according to package directions.

    Meanwhile, saute onion and garlic in oil in large skillet until tender, about 5 minutes. Add spinach, raisins and water; reduce heat and let simmer, covered, until spinach is wilted, 2 to 3 minutes.

    Stir in cheese and cook over low heat until melted, 3 to 4 minutes, stirring frequently. Add beans and cook over low heat until hot, 1 to 2 minutes.

    Rinse and drain pasta after cooking is completed. Stir bean mixture into pasta and toss. Season to taste with salt and pepper.

    Each serving has approximately 416 calories, 9 gm. fat, 77 gm. carbohydrate, 677 mg. sodium, 16 gm. protein, 10 mg. cholesterol.