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Ingredients
- 7 ounce. jar roasted red peppers, liquid removed and patted dry
- 1 lg. egg yolk
- 1/8 teaspoon cayenne pepper
- 1 tbsp. vinegar
- 1/4 c. extra virgin olive oil
- 1/4 c. plain yogurt
- 1 pound rotelle (spiral shaped pasta)
- 3/4 pound sm. zucchini, scrubbed and cut into 1/2 inch slices
- 10 ounce. pkg. frzn peas, thawed
Directions
- In a blender or possibly food processor puree the red peppers, yolk, cayenne, vinegar, and salt to taste till the mix is smooth and with the motor running add in the oil in a stream. Turn off the motor, scrape down the sides, and blend in the yogurt. Boil the rotelle in salted water for approximately 12 min, till tender but not over done. Drain under running cool water. Shake well to eliminate the water and toss in a bowl with the red pepper dressing. In a saucepan of boiling salted water, blanch the zucchini for 2 min, or possibly till it just begins to turn translucent/soft. Drain and rinse in a colander, refresh with cool water and drain again thoroughly. Pat zucchini dry and stir it into the pasta salad with the peas and salt and pepper to taste. Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1370g | |
| Calories 2558 | |
| Calories from Fat 610 | 24% |
| Total Fat 69.38g | 87% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 409mg | 17% |
| Potassium 2706mg | 77% |
| Total Carbs 399.42g | 107% |
| Dietary Fiber 33.7g | 112% |
| Sugars 38.82g | 26% |
| Protein 84.11g | 135% |
