1. roast garlic [whole bulb, drizzled in olive oil, for 15 minutes in oven until tender] and cool.
2. boil pasta, drain and cool.
3. toss pasta with tomatoes, fresh parsley, spinach or broccoli, any vegetable really.
4. make vinaigrette: 3 cloves minced roasted garlic, 1 tablespoon low fat mayo, 1 tablespoon lemon juice, salt and pepper.
5. toss pasta with veggies, and vinaigrette.
6. add some fresh grated parmesan and toss before serving.
No comments:
Post a Comment