Pasta Primavera Salad
	
	Enjoy this warm salad for lunch or dinner. It features fresh 
	vegetables in season in celebration of June as Fruit & Vegetable
	Month.
	
	8 ounces penne pasta, dry
	1 tsp olive oil or canola oil
	1 tsp minced garlic
	1/2 onion, chopped
	1 cup sliced mushrooms
	2 ripe tomatoes, cored & diced
	1 cup broccoli florets
	1/2 cup vegetable or chicken broth, low sodium
	3 cups raw spinach, ready-to-serve (pick stems, wash leaves and pat dry)
	4 Tbsp flavored vinegar
	Black pepper to taste
	1 Tbsp chopped fresh basil
	4 Tbsp grated Parmesan cheese
	
	Cook the pasta according to package directions. Drain in colander.
	
	Meanwhile, heat a large nonstick skillet over medium-high heat. Add 
	the olive oil and saute the garlic and onion until golden, about 3 
	minutes. Add the mushrooms and saute 2 minutes. Add the broccoli and 
	broth and bring to a boil. Cook briefly then add the rest of the 
	ingredients, including the pasta. Serve immediately or chill for later 
	use. This salad looks nice if garnished with sliced fresh tomatoes and 
	fresh cracked black pepper.
	
	Serves 4. Each 1-1/2 cup serving: 284 calories, 4.5 g fat, 1 g saturated 
	fat, 5 mg cholesterol, 155 mg sodium, 49 g carbohydrate, 5.5 g fiber, 12 g 
	protein.
	
	Diabetic exchange: 3 vegetables, 1 bread.
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