Serves: 4
Total Calories: 117

1 cup uncooked rotini pasta (3 ounces)
3/4 pound new potato, cut into 1/2-inch wedges
1 cup frozen broccoli flowerets
1 cup frozen baby-cut carrot, thawed and drained
1/2 cup fresh or frozen snap pea pods
1 tablespoon margarine
2 tablespoons chopped fresh parsley
1 teaspoon dried dill weed
1/2 teaspoon salt
2 ounces fully cooked lower-fat, lower-sodium ham, cut into thin strips

1. Cook and drain pasta as directed on package. While pasta is cooking, place steamer basket in 1/2 inch water in 3-quart saucepan (water should not touch bottom of saucepan). Place potatoes, broccoli and carrots in basket. Cover tightly and heat to boiling reduce heat to medium-low. Steam 5 minutes. Add pea pods. Cover and steam about 2 minutes longer or until potatoes are tender.
2. Place vegetables in medium bowl. Add margarine, parsley, dill weed and salt toss until coated. Stir in ham and pasta toss.

NUTRITION INFORMATION
1 Serving

Calories 240 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 5mg
Sodium 230mg
Carbohydrate 47g (Dietary Fiber 6g)
Protein 10g

% DAILY VALUE: Vitamin A 100% Vitamin C 28% Calcium 6% Iron 16%

DIET EXCHANGES: 2 Starch, 3 Vegetables

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 117
Calories from Fat: 10

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