Diet Recipe: Pasta Primavera

Here’s a hearty pasta-salad dish with lots of veggies. Again, measuring at 200 calories.

Ingredients (for 1)
* 30 grams of Ronzoni Healthy Harvest spaghetti or penne (95 calories)
* 30 grams of broccoli florets (10 calories)
* 35 grams of a sliced carrot (15 calories)
* 20 grams of a sliced green ball pepper (5 calories)
* 50 grams of thinly diced zucchini (10 calories)
* 1 diced tomato (20 calories)
* 20 grams of thinly sliced celery (5 calories)
* 90 grams of french green beans (20 calories)
* 30 grams of chick-peas (20 calories)
* a bit of lemon juice
* 1 Tbsp. white wine vinegar
* salt & pepper to taste

1. Cook pasta according to package directions, adding the broccoli the last 3 minutes of cooking. Drain.
2. Place all the rest of the ingredients in a pan with half a cup of water and cook in low heat.
3. When done, remove from heat and add the pasta. Toss everything together in the pan and leave them to cool.
4. Place in the fridge. Serve cold.

Tip: If you prefer this dish hot, don’t add the lemon & vinegar and instead serve the hot ingredients on top of the warm pasta (instead of tossing everything together).

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