Broccoli And Whole Wheat Pasta Salad Recipe
Ingredients
| 4 1/2 ounces whole-wheat spaghetti | ||
| Broccoli florets | 2 Cup (16 tbs) | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| 1 tablespoon + 1 teaspoon olive oil | ||
| Red wine vinegar | 1 Tablespoon | |
| 1 teaspoon low-sodium soy sauce | ||
| Ground white pepper | 1 Pinch | |
| 8 ounces drained cooked chick-peas | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1. In large pot of boiling water, cook spaghetti 5 minutes. Add broccoli; cook 5-8 minutes longer, until spaghetti and broccoli are tender. Drain and place in large serving bowl.
2. To prepare dressing, in small bowl, combine tomatoes, oil, vinegar, soy sauce and pepper.
3. Pour dressing over spaghetti; toss to mix well. Add chick-peas and cheese; mix well. Cover and refrigerate at least 1 hour, until well chilled.
2. To prepare dressing, in small bowl, combine tomatoes, oil, vinegar, soy sauce and pepper.
3. Pour dressing over spaghetti; toss to mix well. Add chick-peas and cheese; mix well. Cover and refrigerate at least 1 hour, until well chilled.
Chef
