 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This is a very fresh, colorful, and vitamin and nutrient rich salad. One large pot of boiling water does all the cooking for the vegetables in this salad. The addition of the vegetables has been timed so that they're all done at the same time. Using a strainer to remove the vegetables from the water stops the cooking fast and leaves you with a hot, lightly seasoned broth to boil the pasta in. From Vegetarian Times. Ingredients:
1 cup carrot, diced |
2 cups yellow squash, diced |
2 cups broccoli, small florets |
1 cup red bell pepper, diced |
2 cups sugar snap peas, halved |
8 ounces penne or 8 ounces rotini pasta |
1/4 cup olive oil |
3 tablespoons lemon juice |
1/4 cup shallot, finely chopped |
1 garlic clove, minced (1 tsp) |
2 cups tomatoes, chopped |
salt, to taste |
black pepper, to taste |
1/2 cup parmesan cheese, grated |
Directions:
1. Bring large pot of salted water to a boil. Prepare a large ice water bath. Add carrots to the boiled water, and simmer 2 minutes.
2. Add squash, and cook 2 minutes more.
3. Add broccoli and bell pepper, and cook 2 minutes more.
4. Add sugar snap peas, and cook 2 minutes more.
5. Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry.
6. Bring pot of water to a rolling boil. Add pasta and cook according to package directions for al dente. Drain, and rinse under cold water to cool.
7. Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing.
8. Season with salt and pepper, and serve.
|
|