Post by chief_cook2 on Dec 19, 2002 19:05:06 GMT -6
8 ounces spaghetti, cooked, room temperature
1 pound Italian plum tomatoes, chopped
3/4 cup (3oz) cubed reduced-fat mozzarella cheese (1/4" cubes)
3 tbsp finely chopped fresh, or 2 tsp dried, basil leaves
2 tbsp finely chopped parsley
Garlic Vinaigrette (recipe follows)
Garlic Vinaigrette Ingredients:
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons minced garlic
1/4-teaspoon salt
1/8-teaspoon pepper
Combine spaghetti, tomatoes, cheese, and herbs in salad bowl; pour
Garlic Vinaigrette over and toss.
To Prepare the Garlic Vinaigrette: Mix all Garlic Vinaigrette
Ingredients; refrigerate until serving time. Mix again before using.
Makes about 1/3 cup. Makes: 8 Servings
Nutritional Information Per Serving: Calories: 150, Fat: 5.7 g,
Cholesterol: 3.8 mg, Sodium: 176 mg, Protein: 7.4 g, Carbohydrate:
19.7 g. Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 Fat
1 pound Italian plum tomatoes, chopped
3/4 cup (3oz) cubed reduced-fat mozzarella cheese (1/4" cubes)
3 tbsp finely chopped fresh, or 2 tsp dried, basil leaves
2 tbsp finely chopped parsley
Garlic Vinaigrette (recipe follows)
Garlic Vinaigrette Ingredients:
3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons minced garlic
1/4-teaspoon salt
1/8-teaspoon pepper
Combine spaghetti, tomatoes, cheese, and herbs in salad bowl; pour
Garlic Vinaigrette over and toss.
To Prepare the Garlic Vinaigrette: Mix all Garlic Vinaigrette
Ingredients; refrigerate until serving time. Mix again before using.
Makes about 1/3 cup. Makes: 8 Servings
Nutritional Information Per Serving: Calories: 150, Fat: 5.7 g,
Cholesterol: 3.8 mg, Sodium: 176 mg, Protein: 7.4 g, Carbohydrate:
19.7 g. Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 Fat