Guest guest Posted December 18, 2002 Report Share Posted December 18, 2002 Light Summer Pasta 8 ounces spaghetti, cooked, room temperature 1 pound Italian plum tomatoes, chopped 3/4 cup (3oz) cubed reduced-fat mozzarella cheese (1/4 " cubes) 3 tbsp finely chopped fresh, or 2 tsp dried, basil leaves 2 tbsp finely chopped parsley Garlic Vinaigrette (recipe follows) Garlic Vinaigrette Ingredients: 3 tablespoons red wine vinegar 2 tablespoons olive oil 2 teaspoons minced garlic 1/4-teaspoon salt 1/8-teaspoon pepper Combine spaghetti, tomatoes, cheese, and herbs in salad bowl; pour Garlic Vinaigrette over and toss. To Prepare the Garlic Vinaigrette: Mix all Garlic Vinaigrette Ingredients; refrigerate until serving time. Mix again before using. Makes about 1/3 cup. Makes: 8 Servings Nutritional Information Per Serving: Calories: 150, Fat: 5.7 g, Cholesterol: 3.8 mg, Sodium: 176 mg, Protein: 7.4 g, Carbohydrate: 19.7 g. Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 Fat *********** My Special Thought To You: If God Brings You To It, He'll Bring You Through It! Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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