REC: Veggie Lasagna Salad

[Guest guest]

I saw this in a newspaper and thought it sounded

interesting (MC formatted):

 

@@@@@

Veggie Lasagna Salad

|

Sun Sentinel

|

Water

4 ounces lasagnette, or mafalde pasta

1 cup broccoli florets

1 clove garlic

2 tablespoons tomato paste

1/4 cup ricotta cheese

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1/2 cup carrots, shredded

1/2 cup zucchini, quartered & sliced

2 cups spinach leaves, stems removed

4 ounces asiago cheese, shredded

|

Bring a large pot of water to a boil. Add pasta and

cook according to package directions. In the last

minute of cooking, drop in broccoli to blanch. Drain

and rinse pasta and broccoli.

 

In a food processor fitted with the metal blade, puree

garlic. Add tomato paste, ricotta and balsamic

vinegar; process to combine. With machine running,

pour in olive oil and process until well mixed. Season

with salt and pepper.

 

In a nonreactive large serving bowl, toss pasta with

broccoli, carrots, zucchini, spinach leaves and

dressing; top with cheese. Makes 4 servings.

 

Per serving: 387 calories, 58 percent calories from

fat, 25 grams total fat, 32 milligrams cholesterol, 8

grams saturated fat, 15 grams protein, 28 grams

carbohydrates, 3 grams total fiber, 517 milligrams

sodium.

 

http://www.sun-sentinel.com/features/food/

|

_____

 

 

 

 

=====

RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 10/03/03

 

 

 

The New with improved product search