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Broccoli And Pea Primavera

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Recipe

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

 
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 teaspoons lemon zest
grated
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2 tablespoons lemon juice
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1 tablespoon rice vinegar
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2 teaspoons rice vinegar
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2 each garlic cloves
minced
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1 teaspoon soy sauce, tamari
low-sodium
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1 x black pepper
freshly ground
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1 tablespoon olive oil
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1 teaspoon olive oil
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2 cups carrots
thinly sliced
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4 cups broccoli florets
florets
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2 cups red cabbage
shredded
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1 cup green peas
thawed or fresh
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Ingredients

Amount Measure Ingredient Features
1E+1 ml lemon zest
grated
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3E+1 ml lemon juice
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15 ml rice vinegar
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1E+1 ml rice vinegar
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2 each garlic cloves
minced
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5 ml soy sauce, tamari
low-sodium
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1 x black pepper
freshly ground
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15 ml olive oil
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5 ml olive oil
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473 ml carrots
thinly sliced
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946 ml broccoli florets
florets
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473 ml red cabbage
shredded
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237 ml green peas
thawed or fresh
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Directions

To prepare dressing, in small bowl, whisk together lemon peel, lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce and pepper until blended. Slowly whisk in oil until smooth. Set aside.

In large saucepan of boiling water, cook carrots 4 minutes. Add broccoli florets; cook 2 to 3 minutes longer, until just tender. Drain and rinse with cold water. Place vegetables in large serving bowl. Add cabbage and peas to bowl.

Add dressing; toss to mix well. Cover and refrigerate at least 2 hours, until well chilled. Toss with the remaining 1 tablespoon vinegar before serving.

Each serving provides: 4 V, ½ B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg sod, 0 mg. chol.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 11736% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 211mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 264% Vitamin C 163%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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