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Recipes - Dilled Pasta with SPring Vegetables - serves 8

Dilled Pasta with Spring Vegetables - Serves 8

Dressing Ingredients

  • ¼ cup Olive oil
  • 2tbsp. lemon juice
  • 2tbsp rice wine or white wine vinegar
  • 2tbsp. fresh dill weed finely chopped
  • Cracked black pepper to taste
  • 3 cups uncooked shell pasta, medium size (high fiber soya)
  • 8 asparagus spears, cut into ½ inch pieces
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green peppers
  • ½ cup chopped green onions

Preparation

  1. To make the dressing combine olive oil, lemon juice, vinegar, dill and cracked pepper in bowl. Whisk and set aside to allow flavors to infuse.
  2. Cook pasta according to instructions/directions. Pasta must still be crisp, not mushy in texture. Rinse under cold water and drain very well.
  3. Add chopped vegetables and dressing mix well, cover and refrigerate before serving.

Option
Serve with Smoked Salmon or Plank Salmon on the Barbeque.

Nutrition facts per Serving (serving is 1/8 of recipe)

  • Calories: 145
  • Protein: 10g (40 cal)
  • Fat: 5g (45 cal)
  • Carbs: 15g (60 cal)
  • Sodium: 5mg

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