One of my favorite pasta salads: penne and arugula. The rest changes each time. Today, it was a tomato, green olives, pine nuts and jicama with a lemony vinaigrette.
1 oz Fiber gourmet penne (prepared according to instructions)
1 tomato, cubed
6 green olives with pimento, sliced
a handful of cleaned arugula salad
1 thick slice of jicama, finely cubed
1/2 TB pine nuts, toasted
Optional: summer squash, zucchini, bell pepper
"Vinaigrette":
zest of 1/2 lemon
juice of 1 lemon
1/2 fiberfit (or liquid sweetener)
1 ts oregano
salt, pepper
In a bowl, add the vegetables, and mix with the 'vinaigrette'. Set aside for 15 min. Add the hot pasta, stir and serve.
1 serving with 4 oz of salmon is one dinner entree + 1 salad + 1 fat serving
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