Friday, November 13, 2009

Sweet and Sour Pasta

Boil 1 16 oz. pkg tricolor pasta, drain and rinse with cold water
In large bowl add to pasta
1 med chopped red onion
1 med chopped tomato
1 med chopped, peeled cucmber
1 med chopped green pepper
 Heat over med-low for 10 min
   1 1/2 c sugar (splenda or other sugar substitute may be used)
   1/2 c vinegar
   1 Tbs mustard
   1 tsp salt
   1 tsp garlic powder
Pour over pasta and vegetables,cool. Serve with slotted spoon
 *nutritional values using sugar substitute
  1/16 recipe 137 cal. 5 mg sodium, o cholesterol, 21 gm carb, 11 gm protein, 1gm fat. Diabetic ex 1 1/2 starch,1 vegetable.
from Taste of Home, collector's edition.

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