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Pasta and Vegetable Toss
Ingredients (use vegan versions):
  • 3/4 cup rotine noodles or elbow macaroni
  • 1 cup broccoli flowerets
  • 1 cup caulifower flowerets
  • 1 - 9 oz package frozen artichoke hearts thawed
  • 1/2 cup thinly sliced carrot
  • 1/4 cup sliced green onions
  • 1/2 cup reduced-calorie
Italian salad dressing Directions:

Cook pasta adding broccoli and cauliflower to boiling pasta for the last minute of cooking. Drain. Rinse with cold water; drain well. Cut artichokes in half. In a large mixing bowl combine pasta mixture, artichoke halves, carrot and green onions. Add the Italian dressing; toss to coat. Cover and chill for 2 to 24 hours.

Serves: 6

Preparation time: 2 hrs.


more Free recipe and All Free recipe

 

More Vegetarian Recipes

1. Marinated Aubergine/Egg-plant

2. Open-Faced Peanut Butter Pineapple Sandwich

3. Easy "Kick-Butt" Pate

4. Beef in a Basket

5. Bruschetta

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