Countryside Pasta Toss

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.

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

This Countryside Pasta Toss recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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