Recipe: Spring Pasta Salad

SPRING PASTA SALAD
(original recipe and modified lower fat version)
Source: Mayo Foundation for Medical Education and Research (MFMER).

ORIGINAL RECIPE:
6 cups cooked pasta*
2 tablespoons olive oil
1/4 cup chicken broth
1 clove garlic, chopped
2 medium onions, chopped
1 (28 oz) can tomatoes in juice
1 pound mushrooms, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 medium zucchini, shredded
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup mayonnaise

MODIFIED RECIPE:
6 cups cooked pasta*
1 tablespoons olive oil
1/4 cup chicken broth
1 clove garlic, chopped
2 medium onions, chopped
1 (28 oz) can tomatoes in juice
1 pound mushrooms, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 medium zucchini, shredded
1/2 teaspoon basil
1/2 teaspoon oregano

*Pasta can be any kind - noodles, spirals, bow ties, etc. - or any color.

Fill a large kettle with water and heat until boiling. Add the pasta and cook until al dente. Do not over cook. Remove from heat and drain the pasta. Place pasta into a large bowl. Add the olive oil and toss. Set aside.

In a large skillet, add the chicken broth and heat. Add the garlic, tomato and onions. Cook until onions are transparent.

Add the remaining vegetables and cook for only 5 minutes or until crisp tender.

Stir in the basil and oregano. Pour over the pasta and refrigerate.

Serve on a leaf of Romaine lettuce.

Yield: 3 servings (2 1/2 cups per serving)

Nutritional Analysis Original Recipe:
Calories 572
Fat (grams) 36
Percent calories from fat 56
Percent polyunsaturated 28
Percent saturated 8
Percent monounsaturated 20
Cholesterol (milligrams) 68
Sodium (milligrams) 440
Protein (grams) 12
Carbohydrate (grams) 50
Fiber (grams) 5

Nutritional Analysis Modified Recipe:
Calories 295
Fat (grams) 5
Percent calories from fat 15
Percent polyunsaturated 6
Percent saturated 3
Percent monounsaturated 6
Cholesterol (milligrams) 45
Sodium (milligrams) 300
Protein (grams) 12
Carbohydrate (grams) 50
Fiber (grams) 5

NOTE: Diabetics or those on calorie-controlled diets may count one serving as: 3 starch, 3 vegetable, 1 fat serving.