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Green Goddess Pasta Salad

Health MAY 2013

  • Yield: Makes: 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 12 ounces spinach-and-cheese mini ravioli or tortellini
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 pound frozen peas, thawed
  • 3 tablespoons sliced almonds
  • 6 cups chopped upland cress, watercress or baby arugula
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup Parmesan cheese shavings

Preparation

1. Cook pasta as package label directs; add asparagus and peas during last 2 minutes. Drain well and let cool slightly.

2. While pasta is cooking, place almonds in a small dry skillet over medium heat and cook, shaking pan often, until lightly toasted, 1 to 2 minutes. Transfer to a bowl to cool.

3. Place pasta and vegetables in a large bowl and toss in cress, oil, salt and pepper. Top with almonds and cheese.

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16g
  • Carbohydrate: 41g
  • Fiber: 7g
  • Cholesterol: 32mg
  • Iron: 4mg
  • Sodium: 587mg
  • Calcium: 233mg
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Green Goddess Pasta Salad recipe

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