Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light March 2002

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl. Add tomatoes and remaining ingredients; toss well to coat. Serve immediately.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

285 calories; calories from fat 16%; fat 5.2g; saturated fat 2.9g; mono fat 1.1g; poly fat 0.6g; protein 12.1g; carbohydrates 47.5g; fiber 3.3g; cholesterol 9mg; iron 3.1mg; sodium 382mg; calcium 70mg.
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