Spring Pasta Salad

Recipe Ingredients

6 cups	1422ml	Cooked pasta - see * Note
1 tablespoon	15ml	Olive oil
1/4 cup	59ml	Chicken broth
1		Garlic - chopped
2		Onions - chopped (medium)
1		Tomatoes in juice - (28 oz)
1 lb	454g / 16oz	Mushrooms - sliced
1		Red bell pepper - sliced
1		Green bell pepper - sliced
2		Zucchini - shredded (medium)
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Oregano

Recipe Instructions

* Note: Pasta can be any kind -- noodles, spirals, bow ties, or any color.

Fill a large kettle with water and heat until boiling. Add the pasta and cook until "al dente". Do not over cook. Remove from heat and drain the pasta. Place pasta into a large bowl. Add the olive oil and toss. Set aside.

In a large skillet, add the chicken broth and heat. Add the garlic, tomato and onions. Cook until onions are transparent. Add the remaining vegetables and cook for only 5 minutes -- or until tender crisp. Stir in the basil and oregano. Pour over the pasta and refrigerate. Serve on a leaf of Romaine lettuce.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: Calories 295; Fat (grams) 5; Percent calories from fat 15; Percent polyunsaturated 6; Percent saturated 3; Percent monounsaturated 6; Cholesterol (milligrams) 45; Sodium (milligrams) 300; Protein (grams) 12; Carbohydrate (grams) 50; Fiber (grams) 5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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