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Pasta Primavera Salad

Yield 2 servings.

Ingredients

  • 3 tablespoons white wine vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • Dash of garlic powder
  • Dash of freshly ground pepper
  • 3 ounces fresh asparagus spears (about 3 spears)
  • 4 ounces spaghetti, uncooked
  • 1/2 cup frozen English peas, thawed
  • 1/4 cup julienne-sliced sweet red pepper
  • 1 tablespoon freshly grated Parmesan cheese
  • 2 cherry tomatoes, quartered

Nutrition Information

  • calories 300
  • caloriesfromfat 14 %
  • fat 4.5 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.1 g
  • carbohydrate 52.4 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 260 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl, stirring well. Set aside.

  2. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.

  3. Break spaghetti in half; cook according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Place spaghetti in a bowl. Add vinegar mixture, asparagus, peas, and sweet red pepper; toss well. Sprinkle with cheese, and top with cherry tomato quarters. Cover and chill thoroughly.

Cooking Light Light Cooking for Two