Cardiac Nutrition and Recipes: Eating, Cooking, and Living the Heart Healthy Way. Learn to Manage Your Heart Disease Through Diet, Exercise, and Lifestyle Changes & More!



//-->

 

Search Articles:
 

 Welcome!


 Heart Disease
- Wellness & Nutrition
- Heart Healthy Recipes

Board Review
- General Surgery Board Review
- ABSITE High Yield Review
- Surgery SHELF Exam Review
- CT Board Review
- CT Oral Board Review
- Cardiology Board Review

 Online Store
- Buy Books Online
- Eating for Healthy Heart
- Understanding Heart Disease
- High Blood Pressure & Stroke

 

 Contact Us
 About This Site

Nutrition Information Printer Friendly Version Send to a Friend

Salad, Italian Pasta

by Pierre S. Aoukar, MD
Posted: March 13


Servings: 4

INGREDIENTS:

1 pound broccoli
1 pound cauliflower
1 fresh sweet red pepper
1 fresh sweet green pepper
1 can artichoke hearts
c. green olives, any variety
handful fresh basil, julienned
sea salt to taste
dried oregano
crushed black pepper to taste

1 pound tricolor spiral pasta
4-6 Tb Fresh Lemon Vinaigrette, with garlic

DIRECTIONS:

1. Cut the broccoli and cauliflower into large bite size pieces. You want to either blanch or steam these veggies until the broccoli is a bright green color. To blanch, place the veggies into a pot of boiling, salted water. When the broccoli turns a bright green and is just fork tender, drain the veggies and drop into a bowl of ice water until they are cool.

2. Thinly slice the peppers and green olives. Drain the artichoke hearts and cut into quarters.

3. Cook the pasta until it is just al-dente and place under running cold water until cool.

4. Combine all the veggies and pasta. Add the basil and a generous sprinkling of dried oregano. Add the lemon vinaigrette. Be generous with the amount of garlic. It really suits this dish well. Adjust salt and pepper to taste. Refrigerate until you are ready to eat.

Reference:
Italian Pasta Salad, The Recipes of Dr. Aoukar

 


(c) by Dr. Freeman. All Rights Reserved. | Terms Of Use | Privacy Notice