Notes
Vitamin A 16.5 %
Vitamin B-12 0.0 %
Vitamin B-6 7.4 %
Vitamin C 112.3 %
Vitamin D 0.0 %
Vitamin E 5.7 %
Calcium 8.7 %
Copper 9.0 %
Folate 22.1 %
Iron 21.4 %
Magnesium 5.3 %
Manganese 13.3 %
Niacin 6.7 %
Pantothenic Acid 2.1 %
Phosphorus 5.7 %
Riboflavin 6.1 %
Selenium 2.5 %
Thiamin 8.7
Ingredients
12 oz lentil sedanini pasta
1/2 cup pesto sauce
12 oz fresh asparagus
1 yellow pepper
1/2 cup frozen peas
6 sun-dried tomatoes halves
Instructions
Bring a pot of water to a boil. Cut asparagus into bite-size pieces and trim tough bottoms, discard—Blanch asparagus in boiling water. Remove and place in bowl with ice to stop the cooking process. Add pasta and salt to boiling water and cook according to package directions. Slice pepper and tomato halves into thin strips. Once pasta is cooked, drain water and stir in pesto sauce while still warm. Stir in peas. Toss sliced peppers and sun-dried tomatoes into pasta. Serve chilled.