Recipes: Quick and Easy (and Cheap) Recipes

the recipes

april 2003

Quick and Easy (and Cheap) Recipes

Warm Vegetable Salad

(makes 4 servings)

6	ounces pasta such as bow ties (farfalle), rotini, or small shells.
1 1/2	tablespoons olive oil
1/2	pound fresh mushroom mixture, sliced thin
2	colored bell peppers, veined and seeded, sliced thin
1	pound asparagus, tough ends discarded, sliced into 1-inch pieces
1	clove garlic, minced
1/4	teaspoon kosher salt
	freshly grated pepper
3	tablespoons red wine vinegar
1/2	cup low-fat, low-sodium chicken broth
1	teaspoon Dijon mustard
1/4	cup shredded fresh basil leaves
2	tablespoons grated Parmesan cheese

Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
While the pasta is cooking, heat the oil in a nonstick skillet until hot. Add the vegetables and sauté until almost cooked. Add the garlic, salt and pepper; lower the heat to medium and sauté for another 2 minutes. Add the vinegar, chicken broth, mustard, and basil. Stir and set aside.
Toss the cooked pasta with the vegetables. To serve divide between 4 plates and garnish with cheese.

Per serving:	174 calories (25% calories from fat), 7 g protein, 5 g total fat (1.0 g saturated fat), 25 g carbohydrate, 5 g dietary fiber, 2 mg cholesterol, 212 mg sodium, 419 mg potassium
Diabetic exchanges:	2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat

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