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Salad Bar Pasta With Parmesan Shavings

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  Parmesan cheese 2 Ounce (1 Chunk)
  Fresh spinach leaves 1 Cup (16 tbs), cut into 1/2-inch strips (Packed)
  Tomatoes 1 1⁄2 Cup (24 tbs), cut into 1/2-inch pieces (2 Medium Pieces)
  Canned garbanzo beans 1⁄2 Cup (8 tbs), drained, rinsed (Chickpeas)
  Chopped fresh basil/2 teaspoons dried basil 2 Tablespoon
  Broccoli florets 1 Cup (16 tbs), cut into 1/2-inch pieces
  Cauliflower florets 1 Cup (16 tbs), cut into 1/2-inch pieces
  Angel hair pasta 1⁄4 Pound, broken in thirds (Also Called Dried Capellini Pasta)
  Olive oil 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Fill a 4-quart saucepan with salted water and bring to a boil.
Meanwhile, with a vegetable peeler, shave parmesan cheese into long thick strips.
Place spinach in a colander in the sink and place tomatoes, garbanzo beans, and basil in a large bowl.
When water comes to a boil, add broccoli, cauliflower, and pasta.
Boil until pasta is tender to the bite, 2 to 4 minutes.
Drain in colander over spinach and transfer to the bowl with the tomatoes.
Add olive oil, lemon juice, salt and pepper to taste.
Add cheese and toss well.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1126 Calories from Fat 436

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 38.6 mg12.9%

Sodium 1813.2 mg75.5%

Total Carbohydrates 131 g43.7%

Dietary Fiber 15.8 g63.2%

Sugars 17 g

Protein 52 g104.2%

Vitamin A 248.6% Vitamin C 458.2%

Calcium 91.5% Iron 46.4%

*Based on a 2000 Calorie diet

Salad Bar Pasta With Parmesan Shavings Recipe