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Primavera Pasta Salad

Yield 6 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection