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1. Quick Pasta Salad

2. Chicken Kabobs

Book Description

Three harried but health-conscious college students compiled and tested this collection of more than 200 tasty, hearty, inexpensive recipes anyone can cook. Whether you're short on cash, fearful of fat, counting your calories, or just miss home cooking, The Healthy College Cookbook offers everything you need to make good food for yourself.

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The Healthy College Cookbook : Quick. Cheap. Easy.

Authors: Alexandra Nimetz,Jason Stanley,Emeline Starr

Date: January 1999

ISBN: 1580171265

Publisher: Storey Publishing, LLC

Paperback

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This recipe will make enough to serve a crowd. If you're cooking for just yourself, halve the ingredients and save the leftovers for quick lunches and snacks.

Makes 10 servings

• 1 (16-ounce) (454 g) box tricolor pasta (we recommend fusilli)

• 1 cup (250 ml) chopped broccoli

• 2 carrots, peeled and chopped

• 1 onion, thinly sliced

• 1 red bell pepper, chopped

• 1 cup cucumber, peeled and sliced

• 3/4 cup (185 ml) Italian dressing

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.

2. While the pasta is cooking, place the broccoli, carrots, onion, and red pepper in a microwave-safe bowl. Cook in a microwave on high for 3 minutes. (If you don't have a microwave, blanch the vegetables.)

3. Combine the cooked vegetables and cucumber with the pasta. Cover and refrigerate until chilled.

4. Pour the dressing over the salad when ready to serve. Toss to coat.

Nutrition Per Serving
Calories - 210
Fat - 3 g
Protein - 7 g
Carbohydrates - 40 g
Cholesterol - 1 mg
Sodium - 153 mg

More From This Book:

1. Quick Pasta Salad

2. Chicken Kabobs

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