Summer Pasta Dlite Recipes

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SUMMER PASTA D'LITE



Summer Pasta D'lite image

A light and cool dinner with tomato, tuna and cucumber. Substitute your favorite pasta shapes for the angel hair.

Provided by SAMMIE73

Categories     Main Dish Recipes     Pasta

Time 2h20m

Yield 2

Number Of Ingredients 9

6 large black olives, chopped
3 tomatoes, chopped
1 (5 ounce) can tuna, drained
½ cucumber, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
4 ounces angel hair pasta

Steps:

  • In medium bowl, combine olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool. Toss with tomato mixture, and serve.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 44.2 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 5.6 g, Protein 24.5 g, SaturatedFat 2.3 g, Sodium 272.3 mg, Sugar 7.4 g

YUMMY SUMMER PASTA



Yummy Summer Pasta image

Fresh snap peas and asparagus lighten up a pasta dinner! We serve this with sliced grilled chicken.

Provided by Sonya

Categories     Side Dishes

Time 40m

Yield 4

Number Of Ingredients 11

1 (13.25 ounce) package whole wheat rotini pasta
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (8 ounce) package sugar snap peas, ends and strings removed
1 tablespoon olive oil
1 small onion, chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup freshly grated Pecorino Romano cheese
¼ cup thinly sliced fresh basil
½ teaspoon salt
¼ tablespoon coarsely ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
  • Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 80.6 g, Cholesterol 15.5 mg, Fat 8.8 g, Fiber 10.8 g, Protein 21.4 g, SaturatedFat 3.3 g, Sodium 479 mg, Sugar 2.1 g

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