For pasta lovers, here’s a simple, colorful dish that cuts the fat way back (as compared to mac-and-cheese or lasagna), and is a delightful change for sizzling summer months. Diet purists may say we should only eat whole wheat pasta, but I’m going to throw caution to the wind and recommend this dish as a once-in-a-while treat. If you use “exchange lists” to plan your daily menu (see my related post), a half-cup serving counts as one bread/grain and one fat.
Here’s the recipe:
- 1 1/2 cups dry macaroni ( I used Wal-Mart’s brand: Garden Rotini – makes 3 cups cooked)
- 4 Tbsp. regular Italian dressing
- 2 Tbsp. grated parmesan cheese
- about 20 sliced black olives
- 2-ounce jar diced pimentos, drained
Cook macaroni in boiling, salted water until tender. Drain and rinse with cold water. Blend with other ingredients and chill well. Makes about six servings.
What could be simpler? Protein add-ins can include bite-sized chunks of lean baked chicken or ham, or add a side of hearty vegetable beef soup.
There are low-fat dressings, but my brand of Italian only has 3.5 grams of fat per full Tablespoon; I prefer not to sacrifice the taste “fatisfaction” for such a small amount.
Slimvictory thinks “variety is the spice of diet”, and enjoys trying new foods. What are some new, healthy foods you’ve added to your plate recently?
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