Wegmans Menu magazine, Summer 2011
Blanch asparagus in large pot of boiling salted water for 1 minute. Add pepper, zucchini, and yellow squash; blanch 30 seconds more. Remove from water and place in ice water for 30 seconds. Drain well; transfer to large bowl.
Return blanching water to a boil; add pasta. Cook 9 minutes. Drain; rinse with cold water.
Add pasta, green onions, and tomatoes to vegetables in large bowl.
Toss with pesto sauce. Season to taste with salt and pepper. Add lemon zest, lemon juice, and cheese. Toss to combine.
A good bottled Italian dressing can work as a substitute for the suggested dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 226 | ||
Calories from Fat: 86 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34.2mg | 11 % | |
Sodium 244mg | 8 % | |
Potassium 366.4mg | 10 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 25.6g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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