Summer Garden Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 389.6
- Total Fat: 20.4 g
- Cholesterol: 62.5 mg
- Sodium: 403.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 6.7 g
- Protein: 16.9 g
View full nutritional breakdown of Summer Garden Pasta calories by ingredient
Introduction
This is a great pasta to eat on a hot day in Summer. Almost like a pasta salad, but still a warm dinner. This is a great pasta to eat on a hot day in Summer. Almost like a pasta salad, but still a warm dinner.Number of Servings: 4
Ingredients
-
--6 oz. rotisserie chicken (shredded)
--1/2 box rotini pasta (or penne or any other short pasta - whole wheat or enriched is good)
--1 cup asparagus, sliced into spears at a diagonal to be the same size as pasta
--3/4 bell pepper (any color will do but yellow and orange will make the most contrast in the meal)
--1/2 cherry tomatoes, sliced in half
--1/4 red onion, thinly sliced and then separated to form spears
--10-12 Kalamata olives (a handful will do)
--7-10 fresh basil leaves, sliced into strips
--1-2 Tbs fresh oregano, chopped
--5-7 parsley sprigs, chopped
--5-6 Tbs Greek dressing (lowfat or balsamic vinaigrette will work too)
Directions
Serves 3-4
This recipe is really simple and very delicious. Using fresh herbs really makes the meal.
To start, put water up to boil for pasta. While water is heating up, shred some rotisserie chicken. About one breast and a leg will do. Put aside.
Wash all veggies and herbs.
Slice asparagus into spears about the same size as the pasta.
Slice the pepper the same size as well.
Thinly slice the red onion and then separate the pieces so they are thin spears as well.
Slice tomatoes in half.
Tear by hand or slice basil into strips.
Chop oregano and parsley.
When water boils, add a little salt and pasta. When pasta is almost done, add the asparagus and let cook for 1 min. Drain pasta and asparagus, add all other ingredients and blend.
Serve warm or cold and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BETHIN8.
This recipe is really simple and very delicious. Using fresh herbs really makes the meal.
To start, put water up to boil for pasta. While water is heating up, shred some rotisserie chicken. About one breast and a leg will do. Put aside.
Wash all veggies and herbs.
Slice asparagus into spears about the same size as the pasta.
Slice the pepper the same size as well.
Thinly slice the red onion and then separate the pieces so they are thin spears as well.
Slice tomatoes in half.
Tear by hand or slice basil into strips.
Chop oregano and parsley.
When water boils, add a little salt and pasta. When pasta is almost done, add the asparagus and let cook for 1 min. Drain pasta and asparagus, add all other ingredients and blend.
Serve warm or cold and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BETHIN8.