PREP: 15 minutes | COOK: 10 minutes | YIELD: 8 x 1-cup servings
A pasta dish packed full of vegetables is one of the best kinds to enjoy. It will make you feel light, satisfied and well nourished. Bon appetit!
12 oz (340 g) whole grain or gluten-free fusilli
1½ cups (360 ml) frozen petite or baby peas
1 yellow pepper, seeded and thinly sliced into 2-inch strips
2 scallions, thinly sliced crosswise
1 Tbsp (15 ml) capers, drained
Zest of 1 large lemon
Juice of ½ lemon
1 Tbsp (15 ml) extra virgin olive oil
2 Tbsp (30 ml) thinly sliced fresh basil leaves
1 Tbsp (15 ml) finely chopped fresh tarragon leaves
1 Tbsp (15 ml) finely chopped fresh mint leaves
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
Bring a large pot of water to boil on high heat. Add pasta and cook according to package directions for al dente. When pasta has 1 to 2 minutes left to cook, add peas. When pasta has finished cooking, drain pasta and peas into a colander. Do not rinse.
Transfer peas and pasta to a large bowl and add yellow pepper, scallions and capers.
In a small bowl, whisk together lemon zest, juice and olive oil. Pour mixture over pasta and add basil, tarragon, mint and salt and pepper. Toss to combine. Can be served hot, at room temperature or cold.
ON THE GO
This salad travels well! Toss it into a sealable container and take it to work, a garden party or a picnic.
MAKE IT VEGAN!
Be sure to use an egg-free pasta.
NUTRITIONAL VALUE PER SERVING:
Calories: 196 | Calories from Fat: 27 | Protein: 7 g | Carbs: 37 g | Total Fat: 3 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 124 mg | Cholesterol: 0 mg
