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Pasta and Salad Supper Menu

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Pasta and Salad Supper Menu

* Combine 4 cups red leaf lettuce, 2 cups torn Bibb lettuce, 2 cups julienne-cut yellow bell pepper, 1 1/2 cups chopped peeled avocado, 1/3 cup coarsely chopped cashews, and 1/3 cup chopped green onions; toss gently. Combine 2 tablespoons white wine vinegar, 1 1/2 tablespoons fresh lime juice, 1 tablespoon extravirgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, stirring well. Drizzle vinegar mixture over lettuce mixture; toss gently.

Garden Shrimp Pasta

"You could make this dish vegetarian by substituting tofu for shrimp. Leftovers are delicious served cold." –Debi Dudley, Salt Lake City

Garden Shrimp Pasta Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 pounds medium peeled and deveined shrimp
  • 8 ounces uncooked angel hair pasta
  • 5 cups chopped seeded tomato (about 1 1/2 pounds)
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup thinly sliced fresh mint
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside.

Cook pasta according to package directions, omitting salt and fat. Place pasta in a large bowl; add tomato, basil, and mint.

Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper) in a small bowl. Pour over pasta mixture, and toss to coat. Place about 1 3/4 cups pasta mixture on each of 6 plates. Top each serving with about 3 ounces shrimp mixture and 2 tablespoons cheese.

Cooking Light AUGUST 2007

Tossed salad with avocado and cashews*

Crusty French bread

Formal Menu Top Pasta and Salad Supper Menu

Garden Shrimp Pasta

Tossed salad with avocado and cashews*

Crusty French bread

Cooking Light

Formal Menu Bottom

Shopping List for Pasta and Salad Supper Menu

This colorfully fresh combination makes the most of your late-summer produce. (Serves 6)

* Combine 4 cups red leaf lettuce, 2 cups torn Bibb lettuce, 2 cups julienne-cut yellow bell pepper, 1 1/2 cups chopped peeled avocado, 1/3 cup coarsely chopped cashews, and 1/3 cup chopped green onions; toss gently. Combine 2 tablespoons white wine vinegar, 1 1/2 tablespoons fresh lime juice, 1 tablespoon extravirgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, stirring well. Drizzle vinegar mixture over lettuce mixture; toss gently.

Shopping List:

Canned

  • 8 ounces uncooked angel hair pasta

Meat

  • 2 pounds medium peeled and deveined shrimp

Produce

  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 5 cups chopped seeded tomato (about 1 1/2 pounds)
  • 1/4 cup thinly sliced fresh basil

Spices

  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt

Recipe List

Garden Shrimp Pasta

Tossed salad with avocado and cashews*

Crusty French bread

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Pasta and Salad Supper Menu
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