Creamy Herb Summer Pasta

"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

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 12%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.1g
  • Carbohydrate: 45.2g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 2.3mg
  • Sodium: 162mg
  • Calcium: 35mg

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

Preparation

  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.
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