|
|
|
|
Healthy Recipe of the Month
Garden-Fresh Vegetable Linguini
8 cups
water
6 oz. dried linguini, broken into thirds
4 oz. sugar snap peas
4 oz. asparagus spears, broken into 2-inch pieces
6 oz. grape or cherry
tomatoes, halved
1/3 cup fresh parsley, snipped
1/4 cup finely chopped
green onions
1/2 tsp. salt
6 oz. low-fat feta cheese, drained &
crumbled
1 Tbsp. fresh lemon juice
Pepper to taste
In a large
saucepan, bring the water to boil. Add pasta, stir, and boil for 6 minutes.
Add peas and asparagus to the boiling pasta and cook for 3 minutes, or until
the peas are tender crisp.
Meanwhile, in a large bowl, stir together
tomatoes, parsley, green onions, and salt. Drain the pasta in a colander and
stir into the tomato mixture. Gently add the feta, lemon juice, and pepper
to the mixture.
Serves 4. Per 1 ½ cup serving: 241 calories, 1 g
fat, 16 g protein, 41 g carbohydrate, 3 g fiber, 635 mg sodium.
Source: American Heart Association One-Dish Meals,
Clarkson Potter publishers, a division of Random House
|
|
|
|
