Ingredients
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Directions:
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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.) |