New Taste Journal
Whole Grain · Whole Food · Big Flavors
Penne Pasta Salad
w/ Lemon-Basil Dressing
3 Cups Broccoli Florets
1 Pound Asparagus
1 Red Pepper, sliced thin
1 Yellow Pepper, sliced thin
1 Tbs. Olive Oil
20 Cherry Tomatoes
3 Cups Arugula, baby
12 Ounces Whole Wheat Penne Pasta
Heat Oven To 400°
Cut broccoli into small florets.
Save the stem for another use.
Place a sheet of foil onto a sheet pan.
Drizzle a tablespoon of olive oil over the foil.
Cut asparagus into thirds.
Discard the bottom third which are the tough stems.
Rinse and dry off broccoli and asparagus.
Place the broccoli, asparagus, red and yellow pepper onto the sheet pan.
Roast in oven for 16 minutes; Remove and let cool.
Boil pasta as directed on the box or bag.
Drain the cooked pasta and rinse off under cold water.
Leave pasta in strainer while preparing the rest of the ingredients.
Cut cherry tomatoes in half.
Measure out the arugula.
Rinse and dry if needed.
Make one recipe of the lemon-basil dressing.
Place pasta into a large bowl or pot.
Add the cooled roasted vegatables.
Add arugula, tomatoes and all of the dressing.
Mix and toss everything together and serve.
Serving Size 1.5 Cups
Servings Per Recipe 10
Calories from Fat 68
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 32g
Dietary Fiber 6g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.