Try this light pasta salad as a first course for a steak barbecue
Change up your appetizer game and serve pasta dish as a first course the next time you invite your friends over for a steak barbecue. Start with some crudités and a savory dip and finish with a fresh fruit salad.
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1/2-pound whole wheat linguine
Olive oil cooking spray
2 garlic cloves, sliced
1/2 cup finely minced fresh flat-leaf parsley
4 roasted plum tomatoes, homemade or canned, each cut into four horizontal slices
4 ounces arugula
2 teaspoons extra virgin olive oil
1/8 teaspoon extra virgin olive oil
1/8 teaspoon crushed red pepper flakes
2 tablespoons whole wheat breadcrumbs
1 ounce Asiago cheese, shaved
Makes 4 servings
Calories: 280
Total fat: 6 g
Saturated fat: 2 g
Protein: 9 g
Carbohydrate: 49 g
Dietary fiber: 7 g
Cholesterol: 6 mg
Sodium: 115 mg
Potassium: 475 mg
— Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.
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