pasta primavera salad

CSC_0241 adjusted- pasta primavera salad

This all-veggie variation on the carb-laden dish is high on eye-appeal and delivers bonus nutrition in every bite. Use a combination of yellow and Italian squash for the pasta to make it even more colorful.

  • Prep time: 15 min.
  • Serves: 4.
  • Calories: 310. Sodium: 50 mg. Dietary fiber: 5.1 g. Total fat: 26.9 g. Total carbs: 17.5 g. Protein: 3.7 g.

Ingredients:

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“PASTA”
4 cups zucchini or yellow squash
1 bell pepper (any color), diced
1 bunch green onions, chopped
6 Roma tomatoes, seeded and diced
2 large carrots, cut into “coins”
½ cup olive oil
½ cup red wine vinegar
1-2 garlic cloves, minced
1 Tbsp. Italian seasoning
Dash black pepper

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Instructions:

  1. Spiralize the zucchini (or yellow squash) into nice veggie pasta.
  2. Warm the pasta in a pot of boiling water while prepping the “sauce.”
  3. Combine chopped vegetables with the warm pasta.
  4. Mix olive oil, vinegar, garlic, and Italian seasoning.
  5. Add black pepper to taste.
  6. Toss pasta to combine ingredients.
  7. Garnish with a sprinkle of Parmesan cheese.

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