TORRANCE TRIBUNE March 5, 2015 Page 7 Lemony Peas & Pasta Salad Servings: 6-8 Ingredients Prep time: 20 minutes • 1 box Dreamfields Penne Rigate • 2 cups sugar snap peas • 2 cups fresh or frozen green peas • 1/4cup fresh lemon juice • 2teaspoons lemon zest, plus extra for garnish • 1/2teaspoon salt • 3 tablespoons olive oil • 4 cups baby greens (arugula, spinach or blend) • 1/4cup chopped fresh herbs (optional) • Parmesan cheese, shaved Cook time: 10 minutes Preparation Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking; drain. Rinse with cold water; drain again. Place in large bowl. Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in oil. Toss with pasta and peas. Gently toss in greens and herbs, if using. Garnish with shaved Parmesan and additional zest, if desired. Note: For herbs, use one or a combination of chopped mint, thyme, chives, basil, parsley or other favorites. Nutrition information (1/6 of recipe): 328 calories; 8 g total fat (1 g saturated fat); 12 g protein; 56 g total carbohydrate; 9 g total dietary fiber; 0 mg cholesterol; 218 mg sodium. •
Torrance_030515_FNL_lorez
To see the actual publication please follow the link above