Appetizers / Soups / Salads

Broccoli and Spinach Pasta toss is for Lunch.

Broccoli and Spinach Pasta toss takes 10 minutes to prepare.

Broccoli and Spinach Pasta toss takes 15 minutes to cook.

Broccoli and Spinach Pasta toss makes 8 servings.

The ingredients for Broccoli and Spinach Pasta toss are:

16 oz package of whole wheat thin spaghetti
(i prefer Hogson Milll brand) boiled and drained
2 cups chopped fresh broccoli
1- 10 package chopped frozen spinach
thawed, and water drained
1 medium tomato minced fine
1/2 cup diced cucumber

Dressing:

1/2 cup olive oil
1/2 cup white vinegar
2 T lime juice
2 T tomato garlic seasoning or any of your favorite italian seasoning (dry)
2 T chopped garlic chives
mix with a blender about 1 min -puree

Here is how you make Broccoli and Spinach Pasta toss:

Make pasta acording to package directions. chop vegatables. Remove all liquid from spinach by pressing in a colander. Put vegatables and pasta in a lage bowl and toss with dressing. serve this is low salt so if you are not on a salt restricted diet add salt to taste:)Number of Servings: 8Recipe submitted by SparkPeople user MAMATEMBO.

The nutritional information for Broccoli and Spinach Pasta toss is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 344.8

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 99.4 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 7.7 g
• Protein: 10.7 g

The dietary needs meet for Broccoli and Spinach Pasta toss is Vegetarian