Ingredients
12 ounces whole-grain fusilli or rotini
1 pound asparagus spears, trimmed and cut into 1/2-inch pieces
6 ounces snow peas, trimmed and cut into bite-size pieces
3 tablespoons soy sauce (lowest sodium available)
3 tablespoons balsamic vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1 cup shredded carrots
1 medium red bell pepper, finely diced
2 medium green onions, sliced
1 1/2 medium avocados, halved, pitted, and diced
Directions
Prepare the pasta using the package directions, omitting the salt.
Two minutes before the pasta is cooked, add the asparagus and snow peas to the boiling water.
Transfer the cooked pasta mixture to a colander.
Run cold water over the pasta and vegetables to stop the cooking process.
Drain well.
In a large bowl, whisk together the soy sauce, vinegar, sesame oil, and honey.
Stir in the carrots, bell pepper, green onions, and pasta mixture.
Serve immediately or cover and refrigerate for 2 hours to chill.
If serving immediately, gently stir in the avocado.
If chilling, gently stir in the avocado just before serving.
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