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Ingredientes
- 7 ounce. jar roasted red peppers, liquid removed and patted dry
- 1 lg. egg yolk
- 1/8 teaspoon cayenne pepper
- 1 tbsp. vinegar
- 1/4 c. extra virgin olive oil
- 1/4 c. plain yogurt
- 1 pound rotelle (spiral shaped pasta)
- 3/4 pound sm. zucchini, scrubbed and cut into 1/2 inch slices
- 10 ounce. pkg. frzn peas, thawed
Direcciones
- In a blender or possibly food processor puree the red peppers, yolk, cayenne, vinegar, and salt to taste till the mix is smooth and with the motor running add in the oil in a stream. Turn off the motor, scrape down the sides, and blend in the yogurt. Boil the rotelle in salted water for approximately 12 min, till tender but not over done. Drain under running cool water. Shake well to eliminate the water and toss in a bowl with the red pepper dressing. In a saucepan of boiling salted water, blanch the zucchini for 2 min, or possibly till it just begins to turn translucent/soft. Drain and rinse in a colander, refresh with cool water and drain again thoroughly. Pat zucchini dry and stir it into the pasta salad with the peas and salt and pepper to taste. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 320 | |
| Calories from Fat 76 | 24% |
| Total Fat 8.67g | 11% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 51mg | 2% |
| Potassium 338mg | 10% |
| Total Carbs 49.93g | 13% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.85g | 3% |
| Protein 10.51g | 17% |
