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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring large pot of salted water to a boil. Prepare a large ice water bath. Add carrots to the boiled water, and simmer 2 minutes. | 2. Add squash, and cook 2 minutes more. | 3. Add broccoli and bell pepper, and cook 2 minutes more. | 4. Add sugar snap peas, and cook 2 minutes more. | 5. Scoop vegetables from simmering water with strainer. Transfer to ice water bath. Drain when cool, and pat dry. | 6. Bring pot of water to a rolling boil. Add pasta and cook according to package directions for al dente. Drain, and rinse under cold water to cool. | 7. Meanwhile, whisk together olive oil and lemon juice in large serving bowl. Stir in shallots and garlic. Add pasta, blanche vegetables, tomatoes, and cheese, and toss to coat with dressing. | 8. Season with salt and pepper, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
yellow squash	2	cups	diced	-	-	-	-
broccoli	2	cups		61.88	12.0848	5.1324	0.6734
red bell pepper	1	cup	diced	-	-	-	-
sugar snap pea	2	cups		-	-	-	-
penne	8	ounces		285.7629	38.1017	12.9274	9.0718
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
salt				-	-	-	-
black pepper				-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.