Ingredients Quantity
spinach spiral or rotini pasta - 1 lb.
olive oil - 5 tsps.
zucchini - 1, cut lengthwise in half and then sliced
lemon - 3 tsps. juice
parsley - 1/3 cup, fresh
basil - 1 tbsp., chopped fresh, or 1 tsp. dried
scallions - 3, sliced
green pepper - 1/2, diced
tomatoes - 2, medium size, chopped
snow peas - 3/4 cup, slice in half at an angle
salt - 1/2 tsp.
black pepper just a dash
Veggie Parmesan cheese (optional) 1/2 cup, finely grated
Bring water to a boil in a 4 quart pot. Add pasta and cook until just tender. Drain and pour into a medium-sized bowl. Heat 1 tablespoon olive oil in a pan and cook the zucchini and snow peas over medium heat for 3 minutes. Add zucchini and snow peas and remaining ingredients, except the Parmesan cheese, to pasta. Stir and chill 1 hour. Serve with a small bowl of Parmesan cheese on the side or garnish the top of the salad with it.
4 to 6 servings.
spinach spiral or rotini pasta - 1 lb.
olive oil - 5 tsps.
zucchini - 1, cut lengthwise in half and then sliced
lemon - 3 tsps. juice
parsley - 1/3 cup, fresh
basil - 1 tbsp., chopped fresh, or 1 tsp. dried
scallions - 3, sliced
green pepper - 1/2, diced
tomatoes - 2, medium size, chopped
snow peas - 3/4 cup, slice in half at an angle
salt - 1/2 tsp.
black pepper just a dash
Veggie Parmesan cheese (optional) 1/2 cup, finely grated
Bring water to a boil in a 4 quart pot. Add pasta and cook until just tender. Drain and pour into a medium-sized bowl. Heat 1 tablespoon olive oil in a pan and cook the zucchini and snow peas over medium heat for 3 minutes. Add zucchini and snow peas and remaining ingredients, except the Parmesan cheese, to pasta. Stir and chill 1 hour. Serve with a small bowl of Parmesan cheese on the side or garnish the top of the salad with it.
4 to 6 servings.
