Spring pasta salad
- Number of Servings: 15
Ingredients
12 oz Sorrento Part-Skim Ricotta Cheese (1.5 cups)1.5 cup peas, frozen, Great Value Sweet Peas 2 serving Marketside Half and half spring/spinach mix - entire 5 oz package .25 cup sprigs Dill weed, fresh (chopped)4 tbsp Extra Virgin Olive Oil 1 tbsp Salt 16 spear, medium (5-1/4" to 7" lo Asparagus, fresh 4 cups dry Whole Grain Rotini Pasta (Fit & Active - Aldi) 56 g - 2/3 cup 2 oz dry 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 tbsp Onion powder 3 tsp Garlic
Saute spinach and argula in .5 tbsp olive oil.
Cook pasta until al dente. Drain.
Toss asparagus in 1/4 of the lemon juice, .5 tsp salt, and 2 tbsp olive oil. Roast for 25 minutes.
Heat up peas. Drain.
Fold all ingredients (and remaining ingredients) together.
Serving Size: makes about 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user TINYSEEDS.
Cook pasta until al dente. Drain.
Toss asparagus in 1/4 of the lemon juice, .5 tsp salt, and 2 tbsp olive oil. Roast for 25 minutes.
Heat up peas. Drain.
Fold all ingredients (and remaining ingredients) together.
Serving Size: makes about 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user TINYSEEDS.
Nutritional Info Amount Per Serving
- Calories: 167.1
- Total Fat: 6.2 g
- Cholesterol: 12.0 mg
- Sodium: 512.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.7 g
- Protein: 6.3 g
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