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Pasta and Vegetables
Ingredients
8 ounces dry whole wheat shell pasta
2 cups broccoli florets
1 sliced carrot
1 red bell pepper
½ cup fat-free Kraft red wine vinegar dressing or vegan type dressing
1 (15 ounce) can no-salt added stewed tomatoes
Method
Cook pasta according to pkg. directions and drain. Wash broccoli, break into small florets (reserve stems for another use). Peel carrot then slice. Wash pepper, cut in half, remove stem and seeds, slice into strips. Combine broccoli and carrots with ¼ cup water, bring to boil and cook about 3 minutes. Add red pepper and cook 1 minute. more. Toss the pasta, vegetables, dressing and stewed tomatoes together. Serve warm, room temperature or chilled.
Yield: 4 servings (1½ cup)
Per Serving: (weight 13 ounces) Calories 270; Fat 1 gm; Saturated Fat 0 gms; Cholesterol 0 mgs; Sodium 340 mgs; Carbohydrate 59 gms; Dietary Fiber 7 gms; Sugar 12 gms; Protein 10 gms; Vitamin A 1400 RE's; Vitamin C 90 mg; Calcium 80 mg; Iron 4 mg. This recipe is 3% fat.
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