Spring Vegetable Pasta Salad

Vegetarian penne pasta with a fresh mixture of vegetables, olives and herbs - yum!

Serves 4
Preparation Time: 10 mins
Cooking Time: 14 mins

INGREDIENTS:

• 13 oz dry penne pasta (preferably whole wheat)
• 2 Tbsp extra light olive oil
• 2 cloves garlic, crushed
• 1 zucchini, sliced diagonally
• 2 bunches asparagus, sliced diagonally
• 3 small yellow bell pepper, sliced lengthwise
• 1 cup cooked, shelled fava beans (or lima beans)
• 1/2 cup green olives, pitted and sliced
• 1/2 cup Italian parsley leaves
  

DIRECTIONS

1. Cook pasta according to package directions. Drain and keep hot.
   
2. While pasta is cooking, heat oil in a wok or frying pan. Add garlic and zucchini. Stir-fry for 2 minutes. Add asparagus, bell pepper and beans. Stir-fry for another 2 minutes.
   
3. Combine vegetables with hot pasta. Serve in four bowls, each topped with olives and parsley.
   

Source: Fresh Finesse

 

Sesame Broccoli Salad

"This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!"

Photo by: LynnInHK

Serves 8

INGREDIENTS:

• 2 tablespoons sesame seeds
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons white sugar
  

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
   
2. Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
   
3. In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

NUTRITION INFORMATION:
Servings Per Recipe: 8
Amount Per Serving
Calories: 73
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 252mg
Total Carbs: 6.4g
Dietary Fiber: 2.9g
Protein: 3.1g

Submitted by: sal
Source: Allrecipes.com