| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salads, Main dish, Pasta, Couscous, Etc. |
6 |
Servings |
INGREDIENTS
| 4 |
oz |
Rotini (corkscrew) pasta |
| 1/2 |
c |
Broccoli; small florets |
| 1/2 |
c |
Zucchini; cut into small dice |
| 1/2 |
c |
Red pepper; cut into small dice |
| 1/2 |
c |
Green pepper; cut into small dice |
| 1/2 |
c |
Carrots; cut into small dice |
|
sm |
Red onion; peeled and chopped |
| 3 |
tb |
Fat-free Parmesan cheese; grated |
| 3 |
tb |
Parsley; finely chopped |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
c |
Fat-free Italian salad dressing |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
1. Cook pasta until al dente in plenty of boiling salted water. Drain and
place in a large bowl.
2. Cook broccoli in plenty of boiling salted water until crisp-tender,
about 3 minutes. Remove with a slotted spoon, shock to stop cooking, and
set aside. Repeat with zucchini, peppers and carrots.
3. Add vegetables to pasta along with provolone and parmesan cheeses,
parsley, olives, oregano and dressing. Toss well and adjust seasoning with
salt and pepper to taste.
Original called for 1 ounce of provolone cheese cut into small cubes and 3
tablespoons of pitted sliced black olives.
http://www2.shapeup.org/sua/index.html
Recipe by: shapeup web site 8/97
Posted to fatfree digest V97 #199 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 03, 1997
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