Pasta Shells with vegetables
BHARAT’S FAVORITE PASTA WITH VEGETABLES ( LOW PROTEIN VEGETABLE SALAD WITH TRICOLOR PASTA SHELLS)
I have used Dietary Specialties’ Tri-color pasta shells for this recipe since it is tasty and colorful and goes very well in this preparation, but you can use any kind of pasta.
|1 CUP COOKED LOW PROTEIN PASTA||3 TBS (30 GM) BLACK OLIVES SLICED||2 TBS OLIVE OIL|
|1 SMALL STALK, 1/2 CUP ( 30 GM) BROCCOLI CUT INTO 1 INCH SIZE FLORETS||1/2 CUP (40 GM) SWEET PEPPER SLICED||1 GARLIC CLOVE CRUSHED|
|1 SMALL STALK, 1/2 CUP (30 GM) CAULIFLOWER CUT INTO 1 INCH SIZE FLORETS||1/2 CUP CHOPPED TOMATOES||A PINCH OF GROUND BLACK PEPPER|
|1 CELERY STALK DICED FINE||1 TBS FRESHLY CHOPPED FLAT LEAF PARSLEY||1 TSP BALSAMIC VINEGAR OR WINE VINEGAR|
The pasta should be cooked for 6 to 7 minutes, a little less time than suggested in the packet because it is going to be tossed with hot cooking vegetables at the end. We don’t want the pasta to become mushy. Drain and rinse in water and add 1 tbs of oil to coat the pasta.
Heat the remaining oil in a pan and add all the prepared vegetables except parsley at once. Cook quickly for 4 minutes so the vegetables retain the crunchiness. Add the pepper, salt, parsley and the pasta and cook for 1 more minute to combine all the flavors. Turn off the heat and add the vinegar and combine again. Serve hot.
|PROTEIN (gms)||METHIONINE (mg)||PHENYLALANINE (mg)||LEUCINE (mg)||CALORIES|
VEGETABLE PREPARATION: 15 MINUTES.
PASTA PREPARATION: 10 MINUTES.
PUTTING IT ALL TOGETHER : 5 MINUTES.