Primavera Pasta Salad

recipe

Yield:

6 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 292
Fat 8.1 g
Satfat 4.1 g
Protein 15.4 g
Carbohydrate 41.8 g
Cholesterol 32 mg
Iron 1.8 mg
Sodium 812 mg
Caloriesfromfat 24 %
Fiber 7.2 g
Calcium 210 mg

Ingredients

3 quarts water
1/2 teaspoon salt
8 ounces uncooked penne (tube-shaped pasta)
1/2 pound broccoli florets
1 cup sliced zucchini
Cooking spray
1 (6-ounce) package sliced Canadian bacon, cut into 1/4-inch strips
1/2 cup reduced-fat sour cream
2 tablespoons fat-free milk
2 cups grape tomatoes, halved
1 cup grated carrot
3/4 teaspoon freshly ground black pepper
1 (7-ounce) jar roasted peppers, drained and cut into 1/2-inch strips
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Bring water and salt to a boil. Add pasta; cook 9 minutes. Add broccoli; cook 2 minutes. Add zucchini; cook 2 minutes. Drain; keep warm.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add bacon, and sauté 3 minutes. Stir in sour cream and milk.

Combine pasta mixture, tomato, and next 3 ingredients. Add bacon mixture; toss well. Sprinkle with cheese. Serve chilled.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note