12
3 .
Put the diced zucchini and summer squash in a large serving bowl .
Toss with ¼ teaspoon of the dried Italian seasoning, salt and lemon
juice . Reserve .
4 .
Prep the bell pepper by trimming the top and bottom and removing
the seeds . Cut the remaining pepper into 3 pieces . Dice with the
large dicing blade . Reserve .
5 .
Prep the onion by slicing it into 3 planks . Dice and reserve with the
diced pepper .
6 .
Dice the olives ¼ cup at a time . Reserve with the diced pepper and
onion .
7 .
Prep the tomatoes by cutting them into 3 or 4 planks . Dice and
reserve with the diced pepper, onion and olives .
8 .
Make the dressing by combining the oil, vinegar and remaining
Italian seasoning . Reserve .
9 .
When all of the components are ready, add the cooked pasta, diced
pepper, onion, olives, tomatoes and dressing to the large bowl with
the zucchini and summer squash . Stir . Taste and adjust seasoning
as desired .
Nutritional information per serving (1 cup):
Calories 209 (41% from fat ) Carb. 26g • Pro. 5g • Fat 9g • Sat. fat 1g
Chol 0mg • Sod. 81mg • Calc. 6g • Fiber 2g
Summary of Contents for CTG-00-VC
Page 19: ...19 NOTES...
