Lighter Dinners for Brighter Days

My husband, Rich, just about worships Daylight Savings Time. He collects and restores antique John Deere tractors, so he loves the idea of having more daylight after he comes home from work--more time to work on his babies. Me, not so much--probably stems from the days when I struggled to get "my babies" to bed during the daylight--"It's not bedtime, it's still light outside!" (even though it was 9:00 pm), was what I always heard.

Anyway, it is that time of year again. Energy levels soar with the warming temperatures and the increasing daylight hours. Appetites shift, too--to lighter, brighter fare that emphasizes fresh flavors over fat. In this recipe, the main ingredient (bow tie pasta), is punched up with the tastes of fresh veggies and balsamic vinegar. It's just the kind of food we're looking for as we move outdoors and into the light.

And if YOU have any lighter recipes you really like, please share. We're all in this together, so let's help each other out. I've never seen the sense in re-inventing the wheel! And until next time, happy cook'n!

Bow Tie Pasta with Grilled Vegetables (serves 4)
1/4 C chopped fresh basil
1/4 C water
2 Tbsp balsamic vinegar
2 Tsp extra virgin olive oil
1/4 tsp freshly ground pepper
2 garlic cloves, minced
1/2 lb thin asparagus
2 portobello mushroom caps
1 medium red onion, quartered
1 yellow bell pepper, cut into 1 1/2-inch wedges
8 oz. farfalle (bow tie pasta)
l large tomato, chopped
3/4 C (3 oz) crumbled feta cheese

In large bowl, combine basil, water, vinegar, oil, pepper and garlic; blend well. Add asparagus, mushrooms, onion and bell pepper; toss to coat.

Heat grill. Remove vegetables from balsamic mixture; reserve mixture. Place vegetables on gas grill over medium heat or on charcoal grill 4- to 6-inches from medium coals. Cook 4-8 min. or until tender, turning once. Watch vegetables carefully since cooking times will vary. Coarsely chop vegetables; cover to keep warm.

Meanwhile, cook farfalle according to package directions. Reserve 1/4 pasta water. Drain farfalle; place in large serving bowl. Toss farfalle with reserved balsamic mixture. Add grilled veggies, tomato and cheese; toss to combine. If necessary, add 2-4 Tbsp reserved pasta water for additional liquid. Season with salt and pepper to taste.