The delicious combination of green beans with sun-dried and fresh tomatoes is colourful and has lots of crunchy texture to contrast with the pasta. Instead of the beans, you can use asparagus or broccoli.
- Portion size 6 servings
- Credits : Canadian Living Pasta by the Season Spring, 2004
Ingredients
Vinaigrette:
Method
In large pot of boiling salted water, cook pasta for 5 minutes. Add green beans; cook until pasta and beans are tender but firm, about 6 minutes. Drain and chill under cold water. Drain well and set aside.Meanwhile, in large bowl, whisk together sun-dried tomatoes, oil, vinegar, mustard, garlic, salt and pepper. Add pasta mixture; toss to coat. Serve sprinkled with plum tomatoes and Asiago cheese.
Nutritional facts Per Serving: about
- Sodium 520 mg
- Protein 10 g
- Calories 346.0
- Total fat 12 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 50 g
%RDI
- Iron 15.0
- Folate 45.0
- Calcium 7.0
- Vitamin A 6.0
- Vitamin C 23.0
