THE TWISTED SISTERS PASTA SALAD
(Number of Powerfoods: 4)
½ POUND SPINACH FUSILLI
2 TABLESPOONS OLIVE OIL
6 CLOVES GARLIC, THINLY SLICED
½ TEASPOON ITALIAN SEASONING
½ 16-OUNCE PACKAGE FROZEN BROCCOLI AND CAULIFLOWER FLORETS
1 CUP GRAPE TOMATOES, HALVED
SALT AND PEPPER TO TASTE
½ CUP SHAVED PARMESAN CHEESE1. Cook the pasta according to the package, drain, and reserve some of the pasta water.
2. While the pasta is cooking, warm the olive oil in a large skillet over medium-high heat. Add the
garlic and Italian seasoning and stir until the garlic starts to turn brown.
3. Add the broccoli and cauliflower florets. Cook for about 5 minutes, stirring often. Add the grape
tomatoes and cook for another 5 minutes, stirring often, until the florets are tender but not mushy. If the
vegetables start to stick, add some of the reserved water.
4. Ladle the vegetable mixture over the pasta in a serving plate or bowl. Add salt and pepper to taste.
Top with Parmesan cheese.
Makes 4 servings.
Per serving: 330 calories, 14 g protein, 47 g carbohydrates, 11 g fat (9 g saturated), 210 mg sodium,
5 g fiber