| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Posted, Salads |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Rotini |
| 2 |
c |
Broccoli Florets |
| 1 |
c |
Peas |
| 1 |
sm |
Zucchini; Cubed |
| 1 |
|
Red Bell Pepper; Seeded And Diced |
| 1 |
|
Plum Tomatoes; Diced |
| 2 |
|
Scallion; Chopped |
| 4 |
oz |
Mozzarella Cheese; Cubed |
| 1 |
c |
Herbed Tomato Sauce |
|
|
Parmesan Cheese; Freshly Grated |
|
|
Ground Black Pepper |
INSTRUCTIONS
Boil a large pot of water; cook pasta until al dente. While pasta is
cooking steam broccoli, peas and zucchini. When crisp tender, remove from
steamer and place in colander under cold running water to cool. Drain well.
When pasta is cooked al dente, drain, rinse under cold water, then drain
well again. In a large bowl, toss together pasta, broccoli, peas, zucchini,
red pepper, tomato, scallions and mozzarella. Toss again with dressing. Top
each with parmesan and pepper.
Variations:
*substitute or add other steamed vegetables such as pea pods, carrots,
mushrooms, cauliflower or aspargus.
*For additional protein, add cubed tofu, choped walnuts or legumes such as
garbanzo beans.
*For the suggested dressing substitute 1 cup Yogurt Parmesan Dressing or
Creamy Italian Dressing or 1/2 cup of Honey Poppyseed Dressing, Tangy Honey
Mustard Dressing, or Vinaigrette Dressing.
Recipe by: 15 Minute Vegetarian Gourmet
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Apr
21, 1998
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