Quick and Easy (and Cheap) Recipes

april 2003

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
  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
  2. 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.
  3. 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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