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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl, stirring well. Set aside.

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  • 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.

  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

300 calories; calories from fat 14%; fat 4.5g; saturated fat 1.1g; protein 12.1g; carbohydrates 52.4g; cholesterol 2mg; sodium 260mg.
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