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Favas with Tiny Pasta

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Beans/legum Low-fat/cal


  • 3 md Carrots; thinly sliced
  • 2 c Fava Beans; cooked
  • 1 c Pasta; tiny
  • 1/4 c Chives; snipped
  • 3 tb Red Wine Vinegar
  • 1 ts Basil; dried
  • 1/2 ts Dry Mustard
  • 1 ts Oil


Adapted to low fat from original recipe
Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives.
In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.
Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.
Entered into MasterCook II and tested for you by Reggie Dwork Posted to Digest eat-lf.v096.n136
Date: Wed, 28 Aug 1996 21:59:03 -0700
From: Reggie Dwork <> NOTES : Cal 174.2 Fat 2.1g Carbs 32.5g Dietary Fiber 4.7g Protein 7.2g Sodium 48mg CFF 10.6%