Lemon Primavera Pasta
Ingredients:
1-1/2 tablespoons olive oil
1-1/2 cups broccoli florets
2 cloves minced garlic
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/4 cup honey
1/4 cup lemon juice
1-1/2 teaspoons grated lemon peel
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
2 Roma tomatoes seeded and diced
6 ounces cooked linguine
Salt and pepper to taste
Grated Parmesan cheese
Heat oil in a large skillet over medium-high heat until hot. Add broccoli and garlic and stir-fry for 2 minutes. Add zucchini, carrots, honey, lemon juice, lemon peel and seasoning and stir-fry another 5 minutes or until vegetables are crips-tender. Reduce heat to low, add tomatoes and simmer for 5 minutes. Toss with noodles, salt and pepper to taste and sprinkle with Parmesan cheese. Can be served hot, cold or at room temperature.
Recipe makes 12 Servings; Serving Size: 6 ounces*
*Serving size and nutritional information is based on a "side dish" portion size.
Nutrients per serving: Calories: 148, Fat: 2g (saturated: trace), Cholesterol: 0, Sodium: 8mg, Carbohdyrate: 29g, Protein: 4g, Fiber: 2g
Exchanges: Starch/Bread 1-1/2, Vegetable 1/2, Fat 1/2, Other Carbohydrate 1/2
See also:
Kale and Lemon
Lemon Pepper Salmon Packets
Low Calorie Lemon Chicken Pasta Toss
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