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Spaghetti Squash Pasta Salad With Basil Dressing Recipe
|Spinach fettuccine||4 Ounce|
|Chopped tomatoes||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Snipped chives||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Cooked spaghetti||1 1⁄2 Cup (24 tbs)|
|Squash strands||1 1⁄2 Cup (24 tbs)|
|Torn spinach leaves||1 Cup (16 tbs), washed|
|Canned sardines in oil||2 3⁄4 Ounce, drained|
|Cherry tomatoes||1⁄2 Cup (8 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 1446 Calories from Fat 577
% Daily Value*
Total Fat 67 g103.1%
Saturated Fat 10.2 g51%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 678.8 mg28.3%
Total Carbohydrates 173 g57.8%
Dietary Fiber 24.3 g97.1%
Sugars 21.4 g
Protein 50 g99.4%
Vitamin A 162.4% Vitamin C 236.2%
Calcium 60.2% Iron 42.6%
*Based on a 2000 Calorie diet
Cook the fettuccine at a rapid boil for 8 to 9 minutes until al dente.
Drain well.Combine the chopped tomatoes, olive oil, lemon juice, basil, chives, garlic and salt and pepper to taste in a large bowl.
Add the warm pasta to the dressing and toss to coat well.
Add the squash and spinach leaves and toss gently.
Transfer the salad to a serving platter.
Lay the sardines on top of the salad and garnish with cherry tomatoes.