Mon, 04/22/2013 - 14:20
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This is one of my absolute favorite pasta dishes. It's perfect when you're in a time pinch, it's completely filling and incredibly flavorful, and, best of all, it's easy on your daily calorie limit! The organic greek yogurt also makes for a really creamy sauce — the perfect substitute when you're craving the heavy, calorie-loaded alfredo version — and you can experiment with adding different types of veggies.
Pasta Primavera Salad With Creamy Dill Dressing
2 cups 100% whole-wheat (or whole-grain) penne pasta, uncooked
2 cups organic asparagus, cut into pieces
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
8 hard-boiled eggs, whites only, chopped
2 cups organic cherry tomatoes, halved
1/4 cup organic green onions, finely chopped
1/4 cups fresh, organic dill weed, finely chopped (or 2 tbsp dried)
In a large saucepan, cook the pasta according to package directions. Add the asparagus for the last 5 minutes of cooking time.
Meanwhile, in a large bowl, combine the yogurt, lemon juice, olive oil, mustard, and salt.
Add the egg whites, tomatoes, onions, and dill; toss gently to coat.
Drain the pasta and asparagus. Add to bowl and toss gently to mix. Serve warm or at room temperature.
Makes 2 servings.
Cook Time: 10 mins
Total Time: 10 mins
Number of Servings: 2
Amount Per Serving
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 612 mg
Total Carbohydrate: 57 g
Dietary Fiber: 10 g
Protein: 28 g