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Pasta Pico

main dish, pasta, low fat

1/2 cup onion
1 cup fresh cilantro
Freshly-crushed black paper
1 can pasta style sauce - (12 oz)
2 fresh tomatoes
16 ounces cooked spaghetti - (4 cups)
8 large ripe olives; sliced

Slice fresh tomatoes into thin wedges. Chop onions. Chop cilantro. Add sliced tomato wedges, chopped onions, chopped cilantro and the 'pasta style' sauce to a pan and bring to a quick boil. Cook the spaghetti. Place one cup of pasta onto each plate. Top with 1/2 cup of "pico" sauce. Garnish with sliced olives and fresh crushed black pepper. This recipe yields 4 servings. Comments: Cilantro is the key ingredient for taste to this recipe. Its uniqueness brings out a sweet and fresh flavor. You may substitute fresh basil for a more traditional Italian taste. Nutritional Analysis Per Serving: Calories 220; Fat (grams) 2.5; Percent calories from fat 10; Percent polyunsaturated 4; Percent saturated 2; Percent monounsaturated 4; Cholesterol (milligrams) 0; Sodium (milligrams) 580; Protein (grams) 8; Carbohydrate (grams) 42; Fiber (grams) 1.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 32 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 85mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 2 starch and 2 vegetable exchanges. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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