Macaroni Primavera Recipe
Ingredients
| 1 cup small broccoli florets | ||
| Frozen peas | 1/2 Cup (16 tbs) | |
| 2 carrots, cut into matchsticks | ||
| Elbow macaroni | 8 Ounce | |
| 1 1/12 cups plain nonfat yogurt | ||
| 6 tablespoons reduced-fat mayonnaise | ||
| Dijon Mustard | 1 1/2 Teaspoon | |
| Red wine vinegar | 3 Tablespoon | |
| 2 stalks celery, coarsely chopped | ||
| 1 red onion, coarsely chopped | ||
| 2 tablespoons chopped fresh parsley, chives, or basil | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
MAKING
1. Boil water in a pot.
2. Fill another boil with ice and water.
3. Add broccoli in the pot and simmer until crisp-tender. Transfer the florets in the bowl.
4. Boil the pot again and add the peas. Simmer for 2 minutes or until crisp-tender.
5. Remove from the heat and add in the broccoli.
6. Boil again and add the carrots. Simmer until crisp-tender.
SERVING
7. Remove from the heat and add to the broccoli and peas before serving.
1. Boil water in a pot.
2. Fill another boil with ice and water.
3. Add broccoli in the pot and simmer until crisp-tender. Transfer the florets in the bowl.
4. Boil the pot again and add the peas. Simmer for 2 minutes or until crisp-tender.
5. Remove from the heat and add in the broccoli.
6. Boil again and add the carrots. Simmer until crisp-tender.
SERVING
7. Remove from the heat and add to the broccoli and peas before serving.
Chef
