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Post by carol on Feb 13, 2008 12:23:05 GMT -8
Healthy Exchanges By JoAnna Lund Healthy Exchanges Oklahoma Pasta Salad 2 cups cold cooked garden rotini pasta 1/4 cup (1 ounce) sliced ripe olives 1/2 cup shredded carrots 2 tablespoons canned sliced pimentos 12 cup Kraft Fat Free Italian Dressing 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese In a medium bowl, combine rotini pasta, olives, carrots and pimentoes. Add Italian dressing. Mix gently to combine. Stir in Parmesan and mozzarella cheeses. Cover and refrigerate for 30 minutes. Gently stir again before serving. Serves 4. Each serving equals: 197 calories, 5 grams fat, 10 grams protein, 28 grams carbohydrates, 609 milligrams sodium, 154 milligrams calcium, 2 grams fiber. Hint: 1 1/2 cups uncooked rotini pasta usually cooks to about 2 cups. Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa. Visit Lund's Web site at www.healthyexchanges.com.
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