Pasta and Vegetable Medley
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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-21-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
Here's proof that simple recipes are often the most flavorful: a dish of fresh, lightlycooked veggies paired with low carb pasta
and a green onion–garlic dressing that can be ready in a minute.
8 ounces Atkins Pasta Cuts spaghetti
= (half of a 1-lb box)
1/4 pound thin asparagus
1/4 pound green beans
1/4 cup zucchini strips
1/4 cup sliced mushrooms
1/4 small red bell pepper, cut into strips
=== DRESSING ===
1/4 cup olive oil
2 green onions, chopped
1 large garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoons chopped fresh parsley
Prepare spaghetti according to package directions.  Add vegetables to pasta water during last 5 minutes of cooking time.  Drain
pasta and vegetables; return to pot.
For the dressing:  In a small microwave-safe cup, mix oil, green onions and garlic.  Cook on high 45 seconds to 1 minute, until
garlic begins to color.  Pour dressing over pasta; sprinkle with salt, pepper and parsley.  Toss well and serve immediately.
This recipe yields 4 servings.
Carbohydrates: 20.5 grams
Net Carbs: 9.5 grams
Fiber: 11 grams
Protein: 38 grams
Fat: 16.5 grams
Calories: 377
Vegetables
Per Serving (excluding unknown items): 134 Calories; 14g Fat (87.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 271mg Sodium.  Exchanges: 1/2 Vegetable; 2 1/2 Fat.		   Pasta Salad With Tuna, Capers and Lemon
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-19-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
Peppery capers and the bright flavor of fresh lemon balance the mildness of pasta and give zip to canned tuna.
3 cups fusilli-shape controlled-carb pasta
1/3 cup extra-virgin olive oil
2 cans tuna in oil - (6 oz ea), lightly drained,
and flaked
1/2 red onion, finely diced
1/4 cup chopped fresh parsley
3 tablespoons capers, with brine
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
Salt, to taste
Freshly-ground black pepper, to taste
Cook pasta in lightly salted boiling water until tender.  Drain; transfer to a large bowl.
Mix in olive oil until pasta is coated.  Add tuna, onion, parsley, capers and their brine, lemon juice and lemon rind.  Toss gently.
Season to taste with salt and pepper.  Serve warm or chilled.
This recipe yields 4 servings.
Carbohydrates: 12.5 grams
Net Carbs: 5 grams
Fiber: 7.5 grams
Fat: 28 grams
Calories: 493
Salads/Dressings
Per Serving (excluding unknown items): 171 Calories; 18g Fat (93.0% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 61mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.


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