Broccoli And Pea Primavera
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 |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 2 | teaspoons |
rice vinegar
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
soy sauce, tamari
low-sodium |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
olive oil
|
|
| 2 | cups |
carrots
thinly sliced |
|
| 4 | cups |
broccoli florets
florets |
|
| 2 | cups |
red cabbage
shredded |
|
| 1 | cup |
green peas
thawed or fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
rice vinegar
|
|
| 1E+1 | ml |
rice vinegar
|
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
soy sauce, tamari
low-sodium |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
olive oil
|
|
| 473 | ml |
carrots
thinly sliced |
|
| 946 | ml |
broccoli florets
florets |
|
| 473 | ml |
red cabbage
shredded |
|
| 237 | ml |
green peas
thawed or fresh |
|
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.
