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Tomato-Herb Pasta

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 30 mins
Total time 1 hr
Yield Makes 6 servings
Turn this zesty side dish into a hearty entrée by adding cooked shrimp or chicken.

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 medium-size red onion, thinly sliced
  • 1/2 (12-oz.) package whole grain spaghetti
  • 2 medium tomatoes, seeded and chopped
  • 1 large cucumber, peeled and thinly sliced into half moons
  • 4 green onions, thinly sliced
  • 1/3 cup firmly packed fresh mint leaves, chopped
  • 1/3 cup firmly packed fresh cilantro leaves, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup chopped peanuts

Nutrition Information

  • calories 219
  • caloriesfromfat 0.0 %
  • fat 8 g
  • satfat 0.8 g
  • monofat 4.2 g
  • polyfat 2.5 g
  • protein 6.7 g
  • carbohydrate 33.8 g
  • fiber 5.4 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 324 mg
  • calcium 44 mg

How to Make It

  1. Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.

  2. Prepare pasta according to package directions.

  3. Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.

  4. Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.