Pasta Primavera Salad
Enjoy this warm salad for lunch or dinner. It features fresh
vegetables in season in celebration of June as Fruit & Vegetable
Month.
8 ounces penne pasta, dry
1 tsp olive oil or canola oil
1 tsp minced garlic
1/2 onion, chopped
1 cup sliced mushrooms
2 ripe tomatoes, cored & diced
1 cup broccoli florets
1/2 cup vegetable or chicken broth, low sodium
3 cups raw spinach, ready-to-serve (pick stems, wash leaves and pat dry)
4 Tbsp flavored vinegar
Black pepper to taste
1 Tbsp chopped fresh basil
4 Tbsp grated Parmesan cheese
Cook the pasta according to package directions. Drain in colander.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add
the olive oil and saute the garlic and onion until golden, about 3
minutes. Add the mushrooms and saute 2 minutes. Add the broccoli and
broth and bring to a boil. Cook briefly then add the rest of the
ingredients, including the pasta. Serve immediately or chill for later
use. This salad looks nice if garnished with sliced fresh tomatoes and
fresh cracked black pepper.
Serves 4. Each 1-1/2 cup serving: 284 calories, 4.5 g fat, 1 g saturated
fat, 5 mg cholesterol, 155 mg sodium, 49 g carbohydrate, 5.5 g fiber, 12 g
protein.
Diabetic exchange: 3 vegetables, 1 bread.
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