pasta - Pasta-Vegetable Salad with Pesto Dressing

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Pasta-Vegetable Salad with Pesto Dressing

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cloves garlic -- peeled

3/4 pound fusilli

1 1/2 cups packed fresh basil leaves

1/2 cup canned white kidney beans (cannellini) -- rinsed and

drained

1/4 cup grated Parmesan cheese

1 tablespoon olive oil

2 teaspoons pine nuts

1/2 teaspoon salt

2 red bell peppers -- cut into 1/2-inch squares

1/2 pound mushrooms -- thickly sliced

3/4 pound asparagus -- tough ends trimmed and cut on the

diagonal into 1-inch lengths

6 Calamata or other brine-cured black olives -- pitted

and coarsely chopped

 

WORKING TIME: 30 MINUTES

TOTAL TIME: 30 MINUTES

 

1. In a large pot of boiling water, cook the garlic for 2 minutes to blanch.

With a slotted spoon, remove the garlic and set aside. Add the fusilli to

the pot and cook until tender. Drain well and transfer to a large bowl.

 

2. Meanwhile, in a food processor, combine the garlic, basil, beans,

Parmesan, 1 teaspoon of the oil, the pine nuts, and salt and process to a

smooth puree. Add 1/3 cup of water and process until creamy. Pour the

dressing over the pasta, tossing to combine.

 

3. In a large nonstick skillet, heat the remaining 2 teaspoons oil until hot

but not smoking over medium heat. Add the bell peppers and cook, stirring

frequently, until crisp-tender, about 4 minutes. Add the mushrooms and

asparagus and cook, stirring frequently, until the asparagus is

crisp-tender, about 4 minutes. Add to the bowl with the pasta. Add the

olives, tossing to combine. Serve at room temperature or chill for up to 8

hours.

 

Helpful hint: Penne rigate (ridged penne) could be substituted for the

fusilli; penne's shape, like that of fusilli, suits the other ingredients in

the dish.

 

FAT: 10G/18%

CALORIES: 507

SATURATED FAT: 2.OG

CARBOHYDRATE:87G

PROTEIN: 21 G

CHOLESTEROL: 4MG

SODIUM: 561 MG

 

Source:

" Great Taste-Low Fat Meatless Main Dishes, Time Life Books "

 

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Per Serving (excluding unknown items): 423 Calories; 7g Fat (15.5% calories

from fat); 16g Protein; 74g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol;

371mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0