Lemon Basil Pasta Salad
Lemon Basil Pasta Salad
Prep/Cook time: About 30 minutes
Serves: About 6, 1 cup servings
Ingredients:
6 ounces (about 2 cups), whole grain pasta, uncooked
¼ cup and 1 Tbsp olive oil, divided
2 cups broccoli florets
1 small red sweet pepper, julienned
1 cup sugar snap pea pods
½ cup shredded carrots
2 cloves minced garlic
¼ cup dry white wine
1 tsp lemon zest
1-2 Tbsp lemon juice
½ cup fresh basil, shredded
1/8 tsp pepper
Grated Parmesan cheese, optional
Directions:
Cook pasta according to package directions. Drain and rinse, set aside. While the pasta cooks, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add broccoli and red pepper, stir occasionally for 5 minutes. Next, add in sugar snap peas, carrots and garlic. Cook, covered 1 minute more. Remove vegetables from skillet, set aside.
In the same skillet, combine ¼ cup olive oil, white wine, lemon zest and juice. Cook and stir over medium heat until heated through. Stir in the vegetables and pasta. Cook and stir until heated through. Once warm, add basil and pepper. Toss to combine. Serve immediately topping with Parmesan cheese if desired.
Nutrition information:
234 calories, 26 gms carbs, 12 gms fat, 6 gms protein, 33 mg sodium, 4 gms sugar
Prep/Cook time: About 30 minutes
Serves: About 6, 1 cup servings
Ingredients:
6 ounces (about 2 cups), whole grain pasta, uncooked
¼ cup and 1 Tbsp olive oil, divided
2 cups broccoli florets
1 small red sweet pepper, julienned
1 cup sugar snap pea pods
½ cup shredded carrots
2 cloves minced garlic
¼ cup dry white wine
1 tsp lemon zest
1-2 Tbsp lemon juice
½ cup fresh basil, shredded
1/8 tsp pepper
Grated Parmesan cheese, optional
Directions:
Cook pasta according to package directions. Drain and rinse, set aside. While the pasta cooks, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add broccoli and red pepper, stir occasionally for 5 minutes. Next, add in sugar snap peas, carrots and garlic. Cook, covered 1 minute more. Remove vegetables from skillet, set aside.
In the same skillet, combine ¼ cup olive oil, white wine, lemon zest and juice. Cook and stir over medium heat until heated through. Stir in the vegetables and pasta. Cook and stir until heated through. Once warm, add basil and pepper. Toss to combine. Serve immediately topping with Parmesan cheese if desired.
Nutrition information:
234 calories, 26 gms carbs, 12 gms fat, 6 gms protein, 33 mg sodium, 4 gms sugar