Directions:
- Bring a large pot of salted water to a boil over high heat.
- Add pasta shells and cook according to package directions, adding asparagus pieces during the last 4 minutes of cooking time.
- Meanwhile, place frozen peas in a colander in the sink.
- When pasta is tender and asparagus is crisp tender, drain into colander over peas.
- Drain well and add orange pepper.
- In large bowl, combine mayonnaise, lemon yogurt, lemon juice, milk, thyme, pepper, and salt and mix with wire whisk to blend.
- Add pasta mixture and stir gently to coat.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.59 Kcal (940 kJ) | ||
| Calories from fat | 152.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.96g | 26% | |
|---|---|---|---|
| Cholesterol | 24.38mg | 8% | |
| Sodium | 267mg | 11% | |
| Potassium | 130.18mg | 3% | |
| Total Carbs | 14.6g | 5% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 1.5mg | 9% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 175.49 Kcal (735 kJ) | ||
| Calories from fat | 119.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.25g | 26% | |
|---|---|---|---|
| Cholesterol | 19.05mg | 8% | |
| Sodium | 208.63mg | 11% | |
| Potassium | 101.72mg | 3% | |
| Total Carbs | 11.41g | 5% | |
| Sugars | 1.65g | 8% | |
| Dietary Fiber | 0.85g | 4% | |
| Protein | 3g | 8% | |
| Vitamin C | 3.5mg | 7% | |
| Iron | 1.2mg | 9% | |
| Calcium | 23.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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