Spring pasta salad
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Spring pasta salad calories by ingredient
Introduction
Spring vegetables + pasta + dill + lemon juice + ricotta Spring vegetables + pasta + dill + lemon juice + ricottaNumber 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
Directions
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.