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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories347
  • Total Fat (g)11
  • Saturated Fat (g)3
  • Monounsaturated Fat (g)6
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)22
  • Sodium (mg)579
  • Carbohydrate (g)49
  • Total Sugar (g)9
  • Fiber (g)4
  • Protein (g)13
  • Vitamin C (DV%)120
  • Calcium (DV%)11
  • Iron (DV%)16
*Percent Daily Values are base on a 2,000 calorie diet
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Will's Pasta Primavera

Makes: 4 servings
Start to Finish: 30 minutes
 

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Ingredients

  • 1  tablespoonolive oil
  • 1  tablespoonbalsamic vinegar
  • 1  teaspoonDijon-style mustard
  • 1/4  teaspoonsalt
  • 1/4  teaspoonground black pepper
  • 6  ouncesdried vermicelli pasta
  • 4  cupsarugula leaves
  • 1  largeyellow or orange sweet pepper, cut into thin strips (1 cup)
  • 1  mediumcarrot, cut into thin strips (1/2 cup)
  • 1/2  cupfresh sugar snap peas
  • 4  red boiling onions, cut into thin wedges
  • 4  ouncesthinly sliced ham or prosciutto, cut into 1-inch strips
  • 2  tablespoonsfinely shredded Parmesan cheese (optional)

Directions

In a small screw-top jar combine olive oil, balsamic vinegar, mustard, salt, and pepper. Cover and shake well; set aside.

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place individual portions of cooked pasta on 4 serving plates, forming a nest.

In a large bowl combine arugula, sweet pepper, carrot, pea pods, and onion. Pile into center of pasta nests. Top with ham. Drizzle with dressing. If desired, sprinkle with Parmesan cheese.

Note: You could also use broccoli florets, chopped tomatoes, zucchini and peas.

Will's Pasta Primavera


 
 
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