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Cold Summer Pasta with Vegetables

Cold Summer Pasta with Vegetables

Jefferson imported produce from abroad, including squash from Italy and peppers from Mexico. In Jefferson's time, tomatoes were considered an exotic new fruit--one for which he had a particular fondness. He discovered pasta during his diplomatic tenure in France. Noodles were fashionable there at the time, and he sketched plans for a pasta machine during a foray to Northern Italy.

Cooking Light JULY 2005

  • Yield: 6 servings (serving size: about 2 cups)

Ingredients

  • 3/4 pound uncooked cavatappi
  • 1 cup (1-inch) diagonally cut asparagus
  • 1/2 cup shelled green peas
  • 1/4 cup olive oil, divided
  • 1 cup red cherry tomatoes, halved
  • 1 cup yellow cherry tomatoes, halved
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1/2 cup chopped yellow squash
  • 1 tablespoon chopped fresh chives
  • 6 tablespoons fresh lemon juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced

Preparation

Cook pasta according to package directions, omitting salt and fat. Add asparagus and peas during the last minute of cooking. Drain; rinse under cold running water. Drain well; place in a large bowl. Add 1 tablespoon oil; toss to coat. Stir in red cherry tomatoes, yellow cherry tomatoes, red bell pepper, yellow bell pepper, orange bell pepper, squash, and chives.

Combine remaining 3 tablespoons olive oil, juice, salt, black pepper, and garlic in a small bowl; stir with a whisk. Pour dressing over pasta mixture, and toss well. Serve at room temperature or chilled.

Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 13.5g
  • Carbohydrate: 47.8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 593mg
  • Calcium: 43mg
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Cold Summer Pasta with Vegetables recipe

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