 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/3 | cup (8 fl oz) | water | 1/2 | ounce | rotini | 1/8 | tablespoon | Oil, canola and soybean | 1/2 | dash | salt, table | 1 1/8 | tablespoons | salad dressing, italian dressing, reduced calorie | 1/2 | tablespoon | broccoli florets | 1/3 | strip, large (3" long) | Carrots, raw | 1/8 | teaspoon | cooking oil spray | 2/3 | slice | zucchini | 1/2 | wedge (1/4 of medium tomato) | Fresh tomato | 1/4 | slice | Mushrooms, Sliced | 1/3 | slice, medium (1/8" thick) | Large Yellow Onions, Chopped | 1/8 | can (2 oz) | black olives, chopped | 1/8 | teaspoon | basil | 1/3 | tablespoon | grated parmesan | 1/8 | teaspoon | parsley flakes |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 1. ADD SALT AND OIL TO WATER; HEAT TO A ROLLING BOIL. SLOWLY ADD ROTINI, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK 7 TO 10 MINUTES OR UNTIL TENDER. RINSE WITH COLD WATER; DRAIN THOROUGHLY.
2. ADD DRESSING TO ROTINI. TOSS LIGHTLY. SET ASIDE FOR USE IN STEP 4.
3. LIGHTLY SPRAY GRIDDLE WITH NON-STICK COOKING SPRAY. SAUTEE BROCCOLI AND CARROTS FOR 8 TO 10 MINUTES UNTIL TENDER CRISP.
4. ADD CHOPPED TOMATOES, SLICED SQUASH, SLICED MUSHROOMS, CHOPPED ONIONS, SLICED OLIVES, AND SAUTEED VEGETABLES TO PASTA MIXTURE. TOSS LIGHTLY.
5. ADD BASIL, PARSLEY, AND PARMESAN CHEESE TO PASTA MIXTURE. TOSS LIGHTLY.
CHILL TO 40F OR BELOW AND SERVE. |
|
