| Total sodium per serving: 54 mg |
Total Calories per serving: 235 |
Servings: 2 cups |
Ingredients
- 12 ounces whole-wheat rotini (spiral-shaped) pasta
- 1 tablespoon olive oil
- 1/4 cup low-sodium chicken broth
- 1 garlic clove, chopped
- 2 medium onions, chopped
- 1 can (28 ounces) unsalted diced tomatoes in juice
- 1 pound mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium zucchini, shredded
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 8 romaine lettuce leaves
Directions
1. Cook pasta according to the package directions. Drain the pasta thoroughly. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside.
2. In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Saute until the onions are transparent, about 5 minutes. Add the remaining vegetables and saute until tender-crisp, about 5 minutes. Stir in the basil and oregano.
3. Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour.
4. Place lettuce leaves on individual plates. Top with the pasta salad and serve immediately.
Nutrition Facts
- Total carbohydrate 43 g
- Dietary fiber 8 g
- Saturated fat 0.5 g
- Total fat 3 g
- Cholesterol trace
- Protein 9 g
- Monounsaturated fat 1.5 g
