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Creamy Herb Summer Pasta

Yield 4 servings (serving size: 1/2 cup)
"I rely on pasta as a staple, and this certainly qualifies as an easy side dish. You can serve it warm or chilled." -Caroline Markunas, Birmingham, AL

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 2 teaspoons minced shallots
  • 2 teaspoons olive oil
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fat-free sour cream
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 247
  • caloriesfromfat 12 %
  • fat 3.4 g
  • satfat 0.6 g
  • monofat 1.8 g
  • polyfat 0.6 g
  • protein 8.1 g
  • carbohydrate 45.2 g
  • fiber 1.4 g
  • cholesterol 1 mg
  • iron 2.3 mg
  • sodium 162 mg
  • calcium 35 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. Combine shallots, oil, vinegar, salt, and pepper, stirring with a whisk. Stir in sour cream and parsley. Combine pasta and shallot mixture; toss well.