Another one from Jack Bishop’s Pasta e Verdura. I had it with watermelon for lunch.

 

 I don’t do much in raw foods other than cut up fresh fruit or veggies and then the usual salads. I suppose this counts as a kind of pasta salad too but it was a good way to use up produce and doesn’t take long to make. The only thing I did was add green onion because I had to use those up too.

 

  • 1.5 lbs zuchinni or yellow squash or combo
  • 1 lb tomato ( I used grape)
  •  1 small red onion
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup minced cilantro (and this makes the dish — don’t skip)
  • 1 tsp sea salt
  • 1/2 tsp balck pepper
  • 1 lb pasta, twists for preference
  • mince green onion, garnish

Boil water for pasta and cook pasta til al dente.

While that’s happening, whisk olive oil, lemon, salt and peper in a small bowl. Set aside.

In a large bowl, grate zucchini.  Add minced onion.  Add tomatoes, halved. Scissor cilantro in a cup to minced fine and toss in there. Add cooked pasta, dressing and toss.

NUTRITION FOR 1 serving (about 2 cups)

Calories: 305
Fat: 8 g
Saturated Fat: 1 g
Carbohydrate: 50 g
Fiber: 4g
Protein: 9 g

WW POINTS: 6