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Spring Pasta Salad

Categories:
low fat, salads/dressings

6 cups cooked pasta; see * Note
1 tablespoon olive oil
1/4 cup chicken broth
1 clove garlic; chopped
2 medium onions; chopped
1 can tomatoes in juice - (28 oz)
1 pound mushrooms; sliced
1 red bell pepper; sliced
1 green bell pepper; sliced
2 medium zucchini; shredded
1/2 teaspoon basil
1/2 teaspoon oregano

* Note: Pasta can be any kind -- noodles, spirals, bow ties, or any color. Fill a large kettle with water and heat until boiling. Add the pasta and cook until "al dente". Do not over cook. Remove from heat and drain the pasta. Place pasta into a large bowl. Add the olive oil and toss. Set aside. In a large skillet, add the chicken broth and heat. Add the garlic, tomato and onions. Cook until onions are transparent. Add the remaining vegetables and cook for only 5 minutes -- or until tender crisp. Stir in the basil and oregano. Pour over the pasta and refrigerate. Serve on a leaf of Romaine lettuce. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 295; Fat (grams) 5; Percent calories from fat 15; Percent polyunsaturated 6; Percent saturated 3; Percent monounsaturated 6; Cholesterol (milligrams) 45; Sodium (milligrams) 300; Protein (grams) 12; Carbohydrate (grams) 50; Fiber (grams) 5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-08-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 272 Calories (kcal); 4g Total Fat; (12% calories from fat); 10g Protein; 51g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch, 3 vegetable, 1 fat serving. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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