Directions:
- Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
- For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
- Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.55 Kcal (819 kJ) | ||
| Calories from fat | 126.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Sodium | 251.39mg | 10% | |
| Potassium | 188.06mg | 4% | |
| Total Carbs | 14.72g | 5% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 35.5mg | 197% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 128.88 Kcal (540 kJ) | ||
| Calories from fat | 83.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 22% | |
|---|---|---|---|
| Sodium | 165.68mg | 10% | |
| Potassium | 123.94mg | 4% | |
| Total Carbs | 9.7g | 5% | |
| Sugars | 5.25g | 32% | |
| Dietary Fiber | 2.11g | 13% | |
| Protein | 1.93g | 6% | |
| Vitamin C | 11.4mg | 29% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 23.4mg | 197% | |
| Calcium | 16.9mg | 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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