Pasta Niçoise
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Pasta Niçoise
Prep and Cook Time 20 minutes
YIELD Makes 6 servings
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INGREDIENTS
| 3 | eggs |
| 12 | ounces uncooked rotini pasta |
| 1 | bottle (8 ounces) Italian vinaigrette, divided |
| 1 | can (6 ounces) tuna packed in water, drained |
| 1 | cup frozen green beans, thawed |
| 1/4 | cup pitted black olives |
PREPARATION:
- Place eggs in small saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low; simmer eggs 15 minutes. Pour off water and cover eggs with crushed ice or ice cubes. Rinse in cool water.
- While eggs are cooking, cook pasta according to package directions; drain and rinse in cool water.
- Reserve 1/4 cup vinaigrette. Toss pasta with remaining vinaigrette; place in serving bowl or on individual plates.
- Arrange tuna, beans and olives on top of pasta. Peel eggs and cut into wedges; arrange on pasta. Drizzle with reserved vinaigrette.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
| Sodium | 662 mg |
| Protein | 15 g |
| Fiber | trace g |
| Carbohydrate | 22 g |
| Cholesterol | 115 mg |
| Total Fat | 23 g |
| Calories | 351 |
DIETARY EXCHANGE:
| Fat | 4-1/2 |
| Meat | 2 |
| Vegetable | 1 |
| Starch | 1 |
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