Favas with tiny pasta

4 Servings

Ingredients

Quantity Ingredient
3 mediums Carrots; thinly sliced
2 cups Fava Beans; cooked
1 cup Pasta; tiny
¼ cup Chives; snipped
3 tablespoons Red Wine Vinegar
1 teaspoon Basil; dried
½ teaspoon Dry Mustard
1 teaspoon Oil

Directions

Adapted to low fat from original recipe Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives.

In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.

Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.

Entered into MasterCook II and tested for you by Reggie Dwork reggie@...

Posted to Digest eat-lf.v096.n136 Date: Wed, 28 Aug 1996 21:59:03 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 174⅕

Fat 2.1g

Carbs 32.5g

Dietary Fiber 4.7g

Protein 7.2g

Sodium 48mg

CFF 10⅗%

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