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Reviews Date of last review
Wed June 29, 2011
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Description: Ok so I found this recipe from Jillian Michaels which I am going to try this weekend. Here is what she says about the recipe!


"This is one of my absolute favorite pasta dishes. It's perfect when you're in a time pinch, it's completely filling and incredibly flavorful, and, best of all, it's easy on your daily calorie limit! The organic greek yogurt also makes for a really creamy sauce — the perfect substitute when you're craving the heavy, calorie-loaded alfredo version — and you can experiment with adding different types of veggies."


I think this is perfect if you do fancy something naughty but your actually being quite good!
Ingredients: * 2 cups 100% whole-wheat (or whole-grain) penne pasta, uncooked * 2 cups asparagus, cut into pieces * 1/4 cup organic fat-free plain Greek yogurt * 1 tablespoon lemon juice * 2 teaspoons extra virgin olive oil * 2 teaspoons Dijon mustard * 1/4 teaspoon sea salt * 8 hard-boiled eggs, whites only, chopped * 2 cups cherry tomatoes, halved * 1/4 cup green onions, finely chopped * 1/4 cups fresh dill weed, finely chopped (or 2 tbsp dried) Preparation
How To Prepare: 1. In a large saucepan, cook the pasta according to package directions. Add the asparagus for the last 5 minutes of cooking time. 2. Meanwhile, in a large bowl, combine the yogurt, lemon juice, olive oil, mustard, and salt. 3. Add the egg whites, tomatoes, onions, and dill; toss gently to coat. 4. Drain the pasta and asparagus. Add to bowl and toss gently to mix. Serve warm or at room temperature.
Number of Servings: 2
Carbs per serving - include all nutritional information if known: Not known but a healthy alternative!
Preparation Time: 20 minutes
Effort (Easy, Average, Difficult): Easy
Senior LCF Member
 
Posts: 95
Registered: April 2011
Location: Europe



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