Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups small broccoli florets
- 2 cups cut asparagus (1-inch pieces)
- 1 cup diagonally sliced carrots ( 1/2-inch pieces)
- 1/2 cup diced onion
- 2 cups dried medium pasta shells (5 oz.)
- 3/4 cup Super Green Dressing
- 1 large tomato, quartered, seeded and cut lengthwise into thin strips
- =
Directions
Bring large pot of lightly salted water to a boil. Fill large bowl with ice water. Add broccoli, asparagus, carrots and onion to boiling water and cook until just tender, about 3 minutes. With slotted spoon, plunge vegetables into ice water, drain well and set aside. Keep water at a boil.
Add pasta to boiling water; stir to prevent sticking. Cook until just tender, about 8 minutes. Drain, rinse under cold running water and drain well.
In large serving bowl, combine cooked vegetables and pasta. Add dressing and toss to coat. Add tomato strips and toss again.