Summer Peach Pasta Salad by Linda Larsen
This refreshing salad can be made into a main-dish salad by adding some cubed cooked chicken or ham.
Serves 6
Calories: 385.93
Fat: 8.49 grams
Saturated Fat: 2.91 grams
Cholesterol: 10.35 mg
Sodium: 180.93 mg
2 tablespoons olive oil
1 cup torn spinach leaves
1 zucchini, thinly sliced
6 peaches
⅓ cup grated Parmesan cheese
¼ cup chopped basil leaves
2 tablespoons white wine vinegar
¼ teaspoon pepper
1 (12-ounce) package penne pasta
½ cup low-fat peach yogurt
In a skillet, heat oil over medium heat. Add spinach and zucchini and sauté until spinach is limp, about 5 minutes. Place in large bowl. Peel peaches and slice; add along with cheese, basil, vinegar, and pepper to spinach mixture and toss to coat.
Cook pasta according to package directions until al dente. Drain and add to salad along with yogurt; stir gently to coat. Cover and chill for 2 to 3 hours before serving.
Peeling Peaches
You can peel peaches using a swivel-bladed peeler, but it's easier to blanch them. Bring a large pot of water to a boil, and drop the peaches in. Boil for 10 seconds, then remove and place in cold water. The skins will slip off easily, then you can cut the fruit in half, remove the pit, and slice or dice according to the recipe.
