| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Digest, Nov., Fatfree |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Ziti pasta, uncooked |
| 3 |
oz |
Bowtie pasta, uncooked |
| 3 |
oz |
Spinach rotini pasta, |
|
|
Uncooked |
| 1/2 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped red pepper |
| 1/2 |
c |
Chopped yellow pepper |
| 1/2 |
c |
Chopped celery |
| 1/4 |
c |
Chopped carrot |
| 1/4 |
c |
Sliced pimiento-stuffed |
|
|
Olives |
| 2 |
ts |
Capers |
| 1/2 |
c |
Red wine vinegar |
| 1/4 |
c |
Water |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh chives |
| 1 |
tb |
Chopped fresh oregano |
| 1 |
tb |
Dijon mustard |
| 2 |
|
Cloves minced garlic |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Olive oil (optional) |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Cook the pastas according to package directions, omitting any salt or fat.
Drain, rinse under cold water, and drain again. Place in a large bowl. Add
the green pepper and next six ingredients; toss well.
Combine the vinegar and the remaining ingredients in a jar; cover tightly,
and shake vigorously. Pour over the pasta mixture; toss well. Cover and
chill thoroughly. Toss gently before serving. Serves 8.
From Cooking Light Cookbook 1994. The following information is based on the
original recipe, which had 1 tsp. of olive oil in the dressing. Per
serving: Calories, 118; Protein, 4 grams; Carbs., 22 grams; Sodium, 155
mg.; Fat, 2 grams (15% of calories).
Posted by Jean Reese <jereese@silver.ucs.indiana.edu> to the Fatfree Dig.
Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”