I love summer food! It is light yet savory. This is a fast & easy recipe (I was done in about twenty minutes), as well as is fairly healthy. I don’t count calories as much as I strive to get a variety of nutrients.
In this lovely dish: just 5 spears of asparagus supply a mix of Vitamins A & C, folate and fiber (both great for pregnant women), along with a small amount of calcium & iron. Tri-colored pasta is usually made from different vegetables, such as spinach, but check the label to make sure that you are getting high quality ingredients (spinach = more calcium!). And tomatoes pack a punch of Vitamin C & K, biotin, and a variety of other nutrients.*
1 bag of tri-colored pasta
A handful or two of cherry tomatoes
1 bunch of asparagus
Kens low-fat light Caesar dressing
1) Boil the pasta until tender.
2) Wash the asparagus thoroughly. Trim the bottoms (not the spear side). Place asparagus in a steamer. Steam until tender. When asparagus is done, cut into 1 inch segments.
3) Combine drained pasta, asparagus chunks, and washed cherries in a large bowl.
4) Add dressing: just a few squirts or tablespoons. Enough to give a light coating to the salad. Mix salad to evenly distribute the dressing.
And voila! An easy meal that you can just as easily modify. I used to make this with broccoli, but now that I’m pregnant, I can’t stand ANY gas causing food. Enjoy!
*sources: whfoods.com & product labels