Veggie Pasta Salad (Hot or Cold) No mayo.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 16 oz. package pasta noodles (ie. Macaronni, etc.)2-3 cups pasta water3 cuts large diced Red Ripe Tomatoes (about 1/2 inch chunks)1 large or 1 cup diced OnionZest of 2 lemons (approx. 2 tbls), adjust to your taste.Juice of 2 lemons, adjust to your taste1 cup Zucchini4-6 tbsp Basil, shredded1 cup Asparagus2 tbls Olive OilSalt & Pepper to taste1 cup Spinach, fresh
Sautee diced onions in olive oil until they are soft, but not browned.
Add diced tomatoes, juice of 2 lemons & the zest of two lemons. Let simmer until the tomatoes are soft.
Add veggies to the sauce to help cook & soften them to your liking. Add the spinich & basil towards the end of the cooking process, otherwise they will overcook.
Cut the zucchini in half, longwise, then cut each half into moon shaped slices. If it is a larger zucchini cut into bite size pieces. Add to tomato mixture.
Blanch the asparagus in the pasta water prior to cooking the pasta. Cut into 1-2 inch pieces. Add to tomato mixture right before you add the pasta.
Cut the spinich into ribbons. Add to the tomato mixture right before you add the pasta.
Cut the basil into thin strips. Add to the tomato mixture right before you add the pasta.
Drain pasta when cooked to your liking.
Add tomato mixture to pasta. Stir. Add Salt & Pepper to taste.
Can be served warm or cold
Before you drain the pasta save approx. 2-3 cups of the pasta water and add to the tomato, onion mixture to make a sauce.
Depending on the type of veggies you are using you may need to blanch them priot to adding them to the sauce.
Cut
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTMRE.
Add diced tomatoes, juice of 2 lemons & the zest of two lemons. Let simmer until the tomatoes are soft.
Add veggies to the sauce to help cook & soften them to your liking. Add the spinich & basil towards the end of the cooking process, otherwise they will overcook.
Cut the zucchini in half, longwise, then cut each half into moon shaped slices. If it is a larger zucchini cut into bite size pieces. Add to tomato mixture.
Blanch the asparagus in the pasta water prior to cooking the pasta. Cut into 1-2 inch pieces. Add to tomato mixture right before you add the pasta.
Cut the spinich into ribbons. Add to the tomato mixture right before you add the pasta.
Cut the basil into thin strips. Add to the tomato mixture right before you add the pasta.
Drain pasta when cooked to your liking.
Add tomato mixture to pasta. Stir. Add Salt & Pepper to taste.
Can be served warm or cold
Before you drain the pasta save approx. 2-3 cups of the pasta water and add to the tomato, onion mixture to make a sauce.
Depending on the type of veggies you are using you may need to blanch them priot to adding them to the sauce.
Cut
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTMRE.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,170.2 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.8 g
- Protein: 5.8 g
Member Reviews