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Pasta Salad |
Ingredients 12 ounces (bow tie) pasta 1 tablespoon olive oil 1/4 cup low-sodium chicken broth 1 garlic clove, chopped 2 medium onions, chopped 1 can (28 ounces) unsalted diced tomatoes in juice 1 pound mushrooms, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 2 medium zucchini, shredded 1/2 teaspoon basil 1/2 teaspoon oregano 8 romaine lettuce leaves Directions Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside. In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Saute until the onions are transparent, about 5 minutes. Add the remaining vegetables and saute until tender-crisp, about 5 minutes. Stir in the basil and oregano. Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour. Place lettuce leaves on individual plates. Top with the pasta salad and serve immediately. Serves 8 Nutritional Analysis (per serving) Calories 226 Cholesterol trace Protein 9 g Sodium 53 mg Carbohydrate 43 g Fiber 4 g Total fat 3 g Potassium 392 mg Saturated fat 0.5 g Calcium 39 mg Monounsaturated fat 1.5 g |