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Add a photoServings: 4
Ingredients
- 4 ounce uncooked rigatoni
- 2 c. fresh broccoli flowerets
- 2 ounce mozzarella cheese cubed
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced fresh basil Mustard Vinaigrette (see below) Lettuce leaves Cherry tomato halves for garnish
- 1/4 c. vegetable oil
- 2 1/2 Tbsp. lemon juice
- 1 tsp Dijon mustard
- 1 x garlic clove chopped
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
Directions
- Cook pasta according to package directions; drain. Rinse with cool water; drain. Cook broccoli in a small amount of boiling water 2 to 3 min or possibly till slightly tender; drain. Rinse with cool water; drain.
- Combine pasta, broccoli, mozzarella cheese, and herbs in a large bowl; toss gently with Mustard Vinaigrette, and serve on a lettuce-lined platter. Garnish, if you like.
- Mustard Vinaigrette: Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill. (
- Makes about 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 147 | 83% |
| Total Fat 16.63g | 21% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 8mg | 3% |
| Sodium 245mg | 10% |
| Potassium 127mg | 4% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.82g | 1% |
| Protein 4.65g | 7% |
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