Simply Vegetarian--Pasta & Portobello Mushrooms Vinaigrette

[Guest guest]

* Exported from MasterCook *

 

Pasta and Portobello Mushrooms Vinaigrette

 

Recipe By :Simply Vegetarian, Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories : Simply Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 cup reduced fat Italian 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, 5-8 minutes. Combine

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

Arrange lettuce on salad plates; spoon salad over.

 

S(ISBN):

" 1-57284-023-4 "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 361 Calories (kcal); 10g Total Fat; (23% calories from fat); 11g

Protein; 60g Carbohydrate; 0mg Cholesterol; 252mg Sodium

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

Other Carbohydrates

 

NOTES : 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 leaves at serving

time.

Nutr. Assoc. : 0 905943 0 0 5654 0 0 0 1692 0