Colorful Linguine Salad

  • بواسطة

“This tasty and summer-fit pasta recipe can be made as for the need of reducing high-fat food.”
Serving: 4 servings. | Prep: 15m | Ready in: 15m

Ingredients
• 1 medium zucchini, thinly sliced
• 1/2 cup julienned carrots
• 1/2 cup fresh or frozen pea pods
• 3 cups cooked linguine
• 3/4 cup julienned sweet red pepper
• DRESSING:
• 3 tbsps. white wine vinegar
• 2 tbsps. olive oil
• 2 tsps. Dijon mustard
• 1 garlic clove, minced
• 1 tsp. sugar
• 1 tsp. dried thyme, optional
• 1/2 tsp. salt
• 1/4 tsp. white pepper

Direction
• In a steamer basket, put in carrots and zucchini; place the basket into a saucepan with 1 in. of water. Boil the water; steam in 2 to 3 minutes with cover. Put pea pods in and continue steaming for another 1 minute. Take the vegetable out and put them into a large bowl. Put in red pepper and linguine.
• Combine the ingredients for dressing in a small bowl and whisk well. Pour the dressing onto the linguine mixture and toss for coating. Put in the fridge while covering in 1 hour or until served.

Nutrition Information
• Calories: 252 calories
• Total Carbohydrate: 39 g
• Cholesterol: 0 mg
• Total Fat: 8 g
• Fiber: 4 g
• Protein: 7 g
• Sodium: 466 mg

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