Recipe
Salad
Vinaigrette Vegetables and Pasta
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium zucchini, cut into bite-size pieces | ||
| 1 medium yellow squash, cut into bite-size pieces | ||
| 1 medium onion, cut into bite-size pieces | ||
| 1 c. whole fresh mushrooms | ||
| ¾ c. olive oil vinaigrette | ||
| 8 oz. Hodgson Mill penne pasta | ||
| salt and pepper, to taste | ||
| ¼ c. grated Parmesan cheese |
Directions
- Combine vegetables and vinaigrette in a resealable plastic bag. Seal and marinate for 30 minutes.
- Pour off vinaigrette; set aside. Broil vegetables for 5 minutes. Stir and broil an additional 5 minutes.
- Meanwhile, cook pasta according to package directions; drain.
- Toss together vegetables, reserved vinaigrette, pasta and cheese.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 290mg
- Total Carbohydrates: 28g
- Protein: 6g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee HealthMarket, March 2006.