Vegetable And Pasta Toss

1. Cook pasta according to package directions omitting any oil.

2. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain.

3. Rinse with cold water; drain well.

4. Cook artichoke hearts according to package directions; drain.

5. Rinse with cold water; drain well.

6. Halve any large pieces.

7. In a large mixing bowl combine pasta mixture, artichoke hearts, carrot and green onions.

8. Add the italian dressing; toss to coat.

9. Cover and refrigerate for 2 hours.

10. If desired, serve on lettuce lined plates.

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Nutrient	Quantity
Total fats	22.1884 g
Protein	2.7267 g
Carbohydrates	24.8093 g
Energy	293.5425 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5214 g
Water	285.8473 g
Aspartic acid	0.3821 g
Calcium, Ca	87.76 mg
Lutein + zeaxanthin	1234.545 g
Fiber, total dietary	5.6205 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	14774.85 g
Niacin	1.8494 mg
Vitamin A, RAE	1462.8 g
Arginine	0.1736 g
Riboflavin	0.1423 mg
Tocopherol, beta	0.016 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0037 g
Fatty acids, total saturated 20:1	0.0432 g
Glutamic acid	0.6989 g
Sodium, Na	1275.7325 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0479 g
Total lipid (fat)	22.1884 g
Manganese, Mn	0.3754 mg
Fructose	1.5368 g
Proline	0.1068 g
Fatty acids, total saturated 16:0	2.3031 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0076 g
Sucrose	5.7724 g
Choline, total	23.0272 mg
Sugars, total	10.8902 g
Serine	0.1117 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	0.8277 g
Vitamin B-6	0.3139 mg
Selenium, Se	2.3068 g
Ash	5.196 g
Fatty acids, total saturated 18:1 undifferentiated	4.9505 g
Pantothenic acid	0.5438 mg
Phenylalanine	0.1268 g
Copper, Cu	0.0917 mg
Betaine	0.695 mg
Thiamin	0.1531 mg
Methionine	0.0397 g
Iron, Fe	1.3929 mg
Carbohydrate, by difference	24.8093 g
Phosphorus, P	86.1475 mg
Folate, total	79.115 g
Tocopherol, gamma	0.1485 mg
Lycopene	1.6 g
Alanine	0.2105 g
Valine	0.1401 g
Fatty acids, total saturated 18:2 undifferentiated	11.2263 g
Glycine	0.0994 g
Carotene, alpha	5563.2 g
Glucose (dextrose)	1.4716 g
Fatty acids, total saturated 14:0	0.0227 g
Zinc, Zn	0.5727 mg
Isoleucine	0.1446 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	12.7694 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.2022 g
Tocotrienol, alpha	0.027 mg
Vitamin A, IU	29261.2 IU
Folate, DFE	79.115 g
Tryptophan	0.0264 g
Vitamin C, total ascorbic acid	14.2855 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 20:0	0.0004 g
Starch	2.288 g
Tyrosine	0.0792 g
Vitamin B-12	0.0756 g
Vitamin K (phylloquinone)	118.6283 g
Fatty acids, total saturated	3.201 g
Histidine	0.0734 g
Fatty acids, total monounsaturated	5.0635 g
Threonine	0.3282 g
Folate, food	79.115 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Vitamin E (alpha-tocopherol)	1.8295 mg
Magnesium, Mg	31.35 mg
Lysine	0.1924 g
Potassium, K	706.7625 mg
Cystine	0.1378 g
Fluoride, F	5.12 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	1.25 cups	65.6	15.328	0.384
Green Onion	0.25 cup	4.7925	1.0188	0.0834
lettuce	1	7.15	1.2265	0.121
cauliflower floret	1 cup	0	0	0
artichoke heart	1 package	0	0	0
broccoli floret	1 cup	0	0	0
corkscrew macaroni	0.75 cup	0	0	0
calorie italian dressing	0.5 cup	216	7.236	21.6