Simply Vegetarian - Pasta and Portobello Mushrooms Vinaigrette

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* Exported from MasterCook *

 

Pasta and Portobello Mushrooms Vinaigrette

 

Recipe By :Simply Vegetarian - Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces rotini

12 ounces sliced portobello mushrooms

1 tablespoon olive oil

2 medium tomatoes -- cut into wedges

1 medium yellow squash or zucchini -- sliced

1 medium green bell pepper -- sliced

1 large carrot -- sliced

1 small red onion -- sliced

1/2 to 3/4 cup reduced-fat Italian salad dressing

lettuce leaves, for garnish

 

Cook rotini according to package directions. Rinse under cold water until cool;

drain well.

 

Saute mushrooms in oil in large skillet until tender, 5 to 8 minutes. Combine

mushrooms, vegetables, and pasta in bowl; pour Italian dressing over and toss.

Arrange lettuce on salad plates; spoon salad over.

 

Description:

" For a great picnic or pot-luck dish, make the salad early in the day

and allow it to marinate in the refrigerator. Arrange on lettuce at

serving time. "

 

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Per serving: 290 Calories (kcal); 5g Total Fat; (15% calories from fat); 9g

Protein; 53g Carbohydrate; 0mg Cholesterol; 46mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0