Page 93 - Keep the Beat Recipes: Deliciously Healthy Dinners

sweet and sour seashells Prep time: 5 minutes

Cook time: 10 minutes
drain the marinade before serving this dish to lower the fat and sodium—but keep
all the great taste
1 lb small seashell pasta (9 C cooked) 1 Cook pasta according to package directions—but do
2 Tbsp vegetable oil not add salt to the cooking water. Drain, rinse with
¾ C sugar cold water, and drain again. Stir in oil.
½ C cider vinegar 2 Transfer to a 4-quart bowl. In blender, place sugar, main dishes
½ C wine vinegar vinegars, water, prepared mustard, pepper, and
pimientos. Process at low speed for 15–20 seconds,
½ C water or just enough so flecks of pimiento can be seen.
3 Tbsp prepared mustard Pour over pasta. pastas
1 /8 tsp ground black pepper
3 Score cucumber peels with fork tines (optional). Cut
1 jar (2 oz) sliced pimientos cucumbers in half lengthwise, then slice thinly. Add
2 small cucumbers, rinsed to pasta, along with onions. Toss well.
2 small onions, thinly sliced 4 Drain, and serve; each serving size is 1 cup pasta on
18 leaves lettuce, rinsed and dried two lettuce leaves.

Tip: Pairs nicely with grilled chicken or shrimp.

yield: each serving provides:
9 servings calories 316 total fiber 4 g
serving size: total fat 4 g protein 8 g
1 C pasta, 2 lettuce leaves saturated fat 0 g carbohydrates 62 g
cholesterol 0 mg potassium 300 mg
sodium 70 mg

deliciously healthy dinners 79