| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Mexican, Pasta, Salads | 6 | Servings |
INGREDIENTS
| 3 | oz | Reduced-fat cream cheese |
| 4 | T | Lemon juice |
| 3 | T | Skim milk |
| 1 | T | Olive oil |
| 1 | t | Freshly grated lemon zest |
| 1/2 | t | Cumin |
| 1/4 | t | Salt |
| 1/4 | t | Garlic powder |
| 2 | T | Water |
| 2 | T | Grated parmesan cheese |
| 2 | c | Uncooked pasta, bow tie. |
| penne etc | ||
| 1 | 15 Oz black beans drained | |
| and rinsed | ||
| 1 | 15.25 Oz whole kernel | |
| corn drained | ||
| 1 | 4 Oz chopped chiles | |
| drained | ||
| 1/4 | c | Chopped fresh tomato |
| 1/4 | c | Fresh chopped cilantro |
| parsley or oregano | ||
| 1 | Green onion, chopped |
INSTRUCTIONS
1997 Combine cream cheese, lemon juice, milk, olive oil, lemon peel, cumin, salt, and garlic powder in a 2 cup measuring cup (microwave safe). Heat on high for 1 minute or until cream cheese is soft. Stir to blend ingredients. Add the water to thin mixture, then add parmesan cheese and set aside. If too think add another tbsp water. Cook pasta according to package directions. Drain. Add dressing and toss gently. Add all other ingredients and toss again. Serve warm or room temperature. NOTES : If you try this you won't be sorry. Recipe by: Bean845@aol.com WFD 5/20 Posted to EAT-L Digest by Aquasea221 <Aquasea221@AOL.COM> on Dec 20,
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 1.6mg
Sodium: 426.6mg
Potassium: 431.7mg
Carbohydrates: 25.4g
Fiber: 7.9g
Sugar: 1.2g
Protein: 8.9g