2 cups of uncooked bow tie pasta
1 cup small broccoli florets
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup red bell pepper, sliced
1/2 cup cut fresh green beans
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup cherry tomatoes, halved
1/4 cup freshly grated Parmesan or Asiago cheese
2 Tablespoons minced fresh basil or fresh parsley
2 Tablespoons extra-virgin olive oil
Cook the pasta in 3 quarts boiling, salted water in a large saucepan according to the package directions. During the last 3 minutes of pasta cooking, add the broccoli, carrots, celery, bell pepper and green beans to the saucepan.
Drain the pasta and vegetables well in a colander, and transfer immediately to a large serving bowl. Sprinkle with salt and pepper and toss. Add the tomatoes, cheese, and basil, drizzle the olive oil, and toss well.
Serve immediately, or store in a covered container in the refrigerator and serve as a cold pasta salad.
* from the The Volumetrics Weight Control Plan
( Per 4 servings. Calories 260, Protein 9 g.)