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Prep Time:25 minsTotal Time:25 minsServings:10Yield:10 cupsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:10Yield:10 cups
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:10
Servings:
10
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat farfalle pasta6cupsbroccoli florets½cupchopped red bell pepper¼cupchopped red onion2tablespoonschopped fresh flat-leaf parsley2tablespoonschopped fresh basil¾cupmayonnaise½cupfinely chopped sun-dried tomatoes in oil, drained1teaspoonlemon zest1teaspoondried oregano½teaspoonsalt¼teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat farfalle pasta
6cupsbroccoli florets
½cupchopped red bell pepper
¼cupchopped red onion
2tablespoonschopped fresh flat-leaf parsley
2tablespoonschopped fresh basil
¾cupmayonnaise
½cupfinely chopped sun-dried tomatoes in oil, drained
1teaspoonlemon zest
1teaspoondried oregano
½teaspoonsalt
¼teaspooncrushed red pepper
DirectionsPlace a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.TipsTo make ahead: Refrigerate in an airtight container for up to 1 day.Originally appeared: EatingWell.com, January 2020
Directions
Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.TipsTo make ahead: Refrigerate in an airtight container for up to 1 day.
Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.
Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.
Tips
To make ahead: Refrigerate in an airtight container for up to 1 day.
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)222Calories14gFat22gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
