Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 cups dry whole-wheat rotini (spiral) pasta (8 oz)
- 1 cup fresh or frozen snow peapods, sliced thinly on an angle (julienned)
- 1/2 cup cucumber, peeled and diced
- 1/4 cup carrots, peeled and diced
- 1 can (8 oz) pineapple chunks in juice, diced; set aside ¼ C juice
- 1/2 cup fat-free plain yogurt
- 1 tablespoon fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
- 1 tablespoon fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Ingredients
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Instructions
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. Add pasta, and cook until tender, about 8 minutes. Drain, cool, and set aside.
- In the meantime, place peapods in a microwavable dish, add enough water to keep moist, and microwave for 1–2 minutes, or until warm.
- Meanwhile, combine the remaining ingredients together in a separate bowl, and toss gently.
- Add cooked pasta and peapods, and toss gently to coat the pasta.
- Serve immediately, or refrigerate for later use.
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