Tomato-Sesame Pasta Toss Recipe

Tomato-Sesame Pasta Toss Recipe
Tomato-Sesame Pasta Toss Recipe photo by Taste of Home
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Tomato-Sesame Pasta Toss Recipe

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This hearty warm pasta salad features so many flavors and textures, it's amazing they all fit in one bowl! "The sesame oil and soy sauce give it an Asian flair," shares Betty Mitchem of Satsuma, Alabama.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 quarts water
  • 8 ounces uncooked angel hair pasta, broken in half
  • 2 cups broccoli florets
  • 14 to 16 cherry tomatoes, halved
  • 1 cup sliced fresh mushrooms
  • 1 cup torn fresh spinach
  • 3 green onions, thinly sliced
  • 1/4 cup cashews
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 teaspoons lime juice
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped jalapeno pepper

Directions

In a Dutch oven, bring water to a boil. Add pasta; boil 2 minutes longer or until pasta is tender. Drain and place in a large bowl. Add tomatoes, mushrooms, spinach, onions and cashews; toss. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss gently. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tomato-Sesame Pasta Toss in Light & Tasty February/March 2002, p22

Nutritional Facts

1 cup: 260 calories, 10g fat (2g saturated fat), 0 cholesterol, 399mg sodium, 37g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

  • 4 quarts water
  • 8 ounces uncooked angel hair pasta, broken in half
  • 2 cups broccoli florets
  • 14 to 16 cherry tomatoes, halved
  • 1 cup sliced fresh mushrooms
  • 1 cup torn fresh spinach
  • 3 green onions, thinly sliced
  • 1/4 cup cashews
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 teaspoons lime juice
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped jalapeno pepper
  1. In a Dutch oven, bring water to a boil. Add pasta; boil 2 minutes longer or until pasta is tender. Drain and place in a large bowl. Add tomatoes, mushrooms, spinach, onions and cashews; toss. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss gently. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tomato-Sesame Pasta Toss in Light & Tasty February/March 2002, p22

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