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Ingredientes
- 1/4 c. balsamic vinegar
- 3 Tbsp. water
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lrg clov garlic, chopped
- 1/2 c. small broccoli flowerets
- 1/2 c. small cauliflower flowerets
- 1/2 c. julienne-cut carrot
- 1/2 c. julienne-cut red bell pepper
- 4 c. cooked farfalle, (bow tie pasta) cooked without salt
- 2 Tbsp. thinly sliced fresh basil
- 1/4 c. grated Asiago cheese, (1 oz)
Direcciones
- Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake vigorously. Set aside.
- Drop broccoli, cauliflower, and carrot into a large saucepan of boiling water; cook 30 seconds. Drain. Pour cool water over vegetables; drain.
- Combine liquid removed vegetables, bell pepper, and next 3 ingredients in a large bowl. Add in vinegar mix, and toss gently. Cover and chill.
- Yield: 5 servings
- (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 5 servings | |
| Calories 26 | |
| Calories from Fat 12 | 46% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 123mg | 5% |
| Potassium 47mg | 1% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.1g | 1% |
| Protein 0.33g | 1% |
Evaluaciones
15 de Marzo de 2010
This has the best veggies and the balsamic vinegar gives it the flavor to pull them together.Yo he cocinado/probado esta receta
