SWEET AND SOUR SEASHELLS
Drain the marinade before serving this dish in order to lower the fat and sodium — but keep all the great taste.
Yield: 18 servings
1 lb uncooked small seashell pasta (9 C cooked)
2 Tbsp vegetable oil
3/4 C sugar
1/2 C cider vinegar
1/2 C wine vinegar
1/2 C water
3 Tbsp prepared mustard
to taste black pepper
1 jar (2 oz) sliced pimentos
2 small cucumbers
2 small onions, thinly sliced
18 leaves lettuce
1. Cook pasta in unsalted water, drain, rinse with cold water, and drain again. Stir in oil.
2. Transfer to 4-quart bowl. In blender, place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento. Process at low speed for 15–20 seconds, or just enough so flecks of pimento can be seen. Pour over pasta.
3. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
4. Marinate, covered, in refrigerator for 24 hours. Stir occasionally.
5. Drain, and serve on lettuce.
Serving Size: 1/2 cup - Each serving provides:
Calories: 158
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 35 mg
Total fiber: 2 g
Protein: 4 g
Carbohydrates: 31 g
Potassium: 150 mg
National Institutes of Health - www.nih.gov/
Keep the Beat: Heart Healthy Recipes
National Heart, Lung, and Blood Institute
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