pasta and sun dried tomato salad with pesto

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snowpeas, mushrooms and romano cheese

 

 

* Exported from MasterCook *

 

Macaroni and Sun Dried Tomato Salad with Pesto

 

Recipe By :Cole's Home Library Mini-Menus Cookbooks: Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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8 ounces elbow macaroni -- (2 cups)

5 ounces snow peas

5 ounces button mushrooms -- halved

1 medium red bell pepper -- finely chopped

1/2 cup sun-dried tomatoes, oil-packed -- drained, sliced

PESTO:

1 1/2 cups firmly packed fresh basil

4 garlic cloves -- crushed

3 tablespoons lemon juice

3/4 cup olive oil

1 cup grated pecorino cheese

 

Add pasta to large pan of boiling water; boil, uncovered, until just tender,

drain. Rinse pasta under cold water; drain.

 

Boil, steam or microwave snow peas and mushrooms separately, until just tender,

rinse under cold water; drain.

 

Combine pasta, vegetables, tomatoes and pesto in bowl; mix well. Serve with

lettuce, if desired.

 

PESTO - Blend or process basil, garlic and juice until combined, gradually add

oil in a thin stream while motor is operating. Add cheese and process until

combined.

 

Recipe appears in the Pasta volume of the mini-menu series. May also appear in

other Cole publications; may also appear in Australian Women's Weekly Cookbooks.

 

Description:

" mushrooms, snow peas and romano cheese "

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Per Serving (excluding unknown items): 499 Calories; 34g Fat (60.6% calories

from fat); 13g Protein; 37g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol;

254mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 6

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3332 0 0 0 1281

 

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