This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe includes roasted garlic, which some with GERD may be able to tolerate.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Parsley - the jewel of herbs, both in the pot and on the plate." -Albert Stockli, Chef and Author
Using the roasted garlic may make this GERD-friendly for those with Acid Reflux. This is a fantastic summer salad with bags and bags of flavor, high fiber, and lower salt. The roasted garlic and butter make the perfect scampi dressing for the salad and the textures all work together great.
Whole wheat and gluten free orzo was always a dream of mine and lately that dream has come true. You might have to search for them or you can easily purchase both online now: gluten free orzo | whole wheat orzo
Both take a little longer to cook and require checking for doneness frequently, but the result is really worth it. The pasta has a bit more texture and bite and is fantastic in both hot and cold pasta dishes.
Servings: 2 | Serving size: about 3 cups
Cooking time: 45 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, tightly covered in the refrigerator, about 2 days.
Combine the roasted garlic, butter, salt, minced parsley, minced chives, and pepper in a large mixing bowl.
Mash together until well blended.
Cover with plastic wrap and set the bowl in the refrigerator.
Place 1 quart water in a shallow pan over medium-high heat.
When the water is just about to boil, reduce the heat to medium and add the asparagus spears. Blanch for 7 – 10 minutes and remove.
Place on a cutting board to cool.
While the asparagus is cooling, dice the carrots.
Cut the asparagus into 1/2 inch pieces and add them to the scampi butter with the carrots and blend together.
Preheat the oven to 400° F. Place a large non-stick skillet in the oven.
Place the water in a large stockpot over high heat.
When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done.
Drain the pasta and shake well to remove the excess water.
Add the hot pasta to the bowl with the scampi butter and vegetables. Stir well.
When the pan in the oven is hot spray lightly with oil and add the shrimp.
Cook for about 7 – 8 minutes turning once.
Remove add to the pasta. Toss well.
Cover with plastic wrap and refrigerate until cold.
Stir the salad about every 20 minutes to blend the flavors together well.
When ready to serve.
Place lettuce on a plate and top with one half of the pasta salad per serving. Garnish with sliced tomatoes.
Serving size: about 3 cups
|Calories 470||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||16%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 61g||22%|
|Dietary Fiber 11g||40%|
|Vitamin A 73%||Vitamin C 40%|
|Calcium 14%||Iron 34%|
|Vitamin K 140mcg||Potassium 1300mg|