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Eat Clean FOOD & GAT H E R I NG S
Take a Side These salads are just the ticket for a picnic or backyard barbecue: Easily made ahead and transported, they’re loaded with seasonal vegetables and flavorful herbs—and light on fats. PHOTOGRAPHS BY BRYAN GARDNER
PASTA SALAD WITH PEAS AND SUMMER BEANS Active Time: 30 min. Total Time: 35 min. Serves: 8 Citrusy and cilantro-packed, this dish pairs well with grilled chicken or tuna. 8 ounces whole-wheat penne Coarse salt and freshly ground pepper 8 ounces green beans, trimmed and cut into thirds 8 ounces wax beans, trimmed and cut into thirds 6 ounces frozen peas (1¼ cups)
¼ cup extra-virgin olive oil 4 large cloves garlic, thinly sliced (2 tablespoons) 1½ teaspoons grated lime zest, plus 1 tablespoon fresh juice 1 cup packed cilantro, finely chopped
1. Cook pasta in a large pot of boiling salted water 6 minutes. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl. 2. In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 1 to 2 minutes. Remove from heat; stir in lime zest and juice (it may splatter). Add dressing and ¾ teaspoon salt to pasta bowl; season with pepper. Toss with cilantro. Serve, or refrigerate in an airtight container up to 1 day.
PER SERVING 297 calories; 8 g fat (1 g saturated fat); 0 mg cholesterol; 44 g carbohydrates; 166 mg sodium; 12 g protein; 9 g fiber
R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L
Just a halfpound of pasta will feed eight when you toss it with similarly sized cut green and wax beans.
