Some people believe that eating only vegetables will not fill up the hungriest of manly men. Luckily, I am not one of these people. Sure we all love a great steak every now and then, but eating a vegetable based meal such as a salad can be 100% filling and satisfying. The secret is to load up with LOTS of vegetables and a variety of texture - smooth pasta, crunchy nuts, crisp spinach, squishy tomatoes. The addition of the pasta will create a hearty, healthy, convenient meal that is full of layered flavors. Make this for dinner tonight or to bring on your next picnic and read more.
1 pound farfalle (bowtie) pasta
1 can (15 ounces) diced tomatoes*
2 small zucchinis, sliced
1 can (2 1/2 ounces) sliced black olives, drained
1/2 cup sliced green onions
2 garlic cloves, minced*
1/2 cup balsamic vinaigrette
1/2 teaspoon crushed red pepper flakes
2 cups baby spinach, slightly chopped
1/2 cup chopped, fresh basil
1/3 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
- Cook pasta as directed on the package until tender but firm. Rinse with cold water; drain.
- Toss pasta with tomatoes, zucchini, olives, green onions, garlic, vinaigrette and red pepper flakes.
- Cover and chill, if desired, for up to 24 hours.
- Just before serving, add spinach and basil; toss gently. Top with pine nuts and Parmesan cheese.
*To save time use canned tomatoes with garlic in place of plain diced tomatoes and garlic.
Nutritional Information Per Serving: Calories 400; Total fat 8g (Saturated fat 1.5g); Cholesterol 5mg; Sodium 600mg; Carbohydrate 69g; Fiber 4g; Protein 14g