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This recipe is...
lower in fat
1 bag (16 ounces) farfalle pasta (bow-tie pasta)
2 cups broccoli florets
1/2 cup roasted garlic vinaigrette (see recipe), or use a reduced-fat bottled vinaigrette
1 cup grape tomatoes, sliced in half
1 cup chopped yellow bell pepper
1/2 cup chopped scallions
2 tablespoons chopped, fresh basil
2 tablespoons chopped, fresh Italian parsley
salt to taste
freshly ground black pepper
4 cups arugula
1/2 cup goat cheese
1. Bring 1 gallon of salted water to a boil over high heat. Add the farfalle and cook until it is al dente, about 12 to 14 minutes. Drain well.
2. In another small pot, bring 2 inches of water to a boil, insert a steamer basket with the broccoli florets and steam for 2 minutes (or until the broccoli turns bright green) once the water comes to a boil. Then remove from the heat and run the broccoil under cold water to stop the cooking process.
3. Place the farfalle in a large bowl and toss with the Roasted Garlic Vinaigrette . Add the broccoli florets, grape tomatoes, yellow pepper, scallions, herbs and gently stir to combine. Season to taste with salt and pepper. Serve at room temperature or refrigerate for later use. Bring to room temperature before serving.
4. Serve the farfalle pasta salad on a bed of Arugula (4 cups) and sprinkle with 1/2 cup of fresh goat cheese. Serve at room temperature.
Serving Size: about 1 1/2 cups of pasta
Number of Servings: 6
|Fat||7 g||Fiber||5 g|
|Protein||13 g||Saturated Fat||2 g|
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