pasta - Pasta Salad Primavera

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* Exported from MasterCook *

 

Pasta Salad Primavera

 

Recipe By :Marilyn Glenville

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

freshly ground sea salt and black pepper

8 ounces pasta shapes, such as penne, spirals, bows

or shells (preferably whole wheat)

6 baby carrots -- whole or halved lengthwise

4 ounces fine green beans

6 baby zucchini -- halved lenghtwise

1/2 ounce butter

4 ounces sugar snap peas -- cut into strips if large

4 green onions -- quartered at an angle

4 ounces cherry tomatoes (preferably Santa baby

plum tomatoes) -- halved

2 ounces pitted whole black olives

2 ounces Parmesan cheese

For the parsley vinaigrette:

3 tablespoons olive oil

2 tablespoons flax seed oil

1 tablespoon balsamic vinegar

1 tablespoon fresh parsley -- chopped

 

All the spring vegetables in this pasta combine to offer good phytoestrogens,

especially the carrots, peas, green beans, and the parsley. The tomatoes and

zucchini supply plenty of antioxidants and the essential oils are covered by the

linseed (flax) oil.

 

Cook the pasta according to directions.

 

While the pasta is cooking, make the viniagrette: whisk all ingredients

together well (or shake to an emulsion in a sealed jar), adding seasoning to

taste.

 

Drain the cooked pasta well, pour over half tthe vinaigrette and toss well to

coat thoroughly, then leave to cool.

 

Meanwhile, prepare the vegetables: in separate small pans of salted boiling

water cook the carrots, beans, and zucchini until just tender. As they are

done, drain, refresh in cold water and drain again.

 

Melt the butter in a frying pan over low-to-moderate heat and saute the peas and

green onions until just beginning to wilt. Add all the remaining vegetables and

toss to coat.

 

Transfer to a serving bowl, add half the olives and the remaining vinaigrette

and toss to coat, then mix in the pasta. Dot with the remaining olives and long

shavings of the Parmesan made using a swivel peeler.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 194 Calories; 17g Fat (79.0% calories

from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol;

302mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.

 

 

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