Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Balsamic vinegar
3 tb Water
1 1/2 ts Olive oil
1/4 ts Salt
1/4 ts Pepper
1 lg Garlic clove, minced
1/2 c Small broccoli flowerets
1/2 c Small cauliflower flowerets
1/2 c Julienned carrots
1/2 c Julienned red bell pepper
4 c Cooked bow-tie pasta, cooked
-without salt or fat
2 tb Fresh basil, thinly sliced
1/4 c Grated Asiago cheese (1 oz)

Combine vinegar, water, oil, salt, pepper and garlic in a jar; cover
tightly, and shake vigorously. Set aside. Drop broccoli, cauliflower
and carrot into a large saucepan of boiling water; cook 30 seconds.
Drain. Pour cold water over vegetables; drain. Combine drained
vegetables, bell pepper, pasta, basil and cheese in a large bowl. Add
vinegar mixture, and toss gently. Cover and chill.

Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3.4 g (sat: 1.1 g;
mono: 1.4 g; poly: 0.5 g); Carbohydrate: 34.3 g; Fiber: 2.9 g;
Cholesterol: 3 mg; Iron: 2 mg; Sodium: 203 mg; Calcium: 81 mg.

Source: Cooking Light magazine, May, 1994.

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