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Post by ellise on Jul 16, 2005 4:11:01 GMT 10
4 servings 2 cups rotini pasta, uncooked 2 cups fresh broccoli florets 1 cup halved cherry tomatoes 1/4 cup pitted ripe olive slices 1/3 cup Italian Reduced Fat Dressing 1/4 cup Reduced Fat Parmesan Style Grated Topping Cook pasta as directed on package, adding broccoli to pasta during last 2 minutes of pasta cooking time; drain. Place in medium bowl. Add remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled. Diet Exchange: 3 Starch,1 Vegetable,1 Fat Nutrition (per serving) Calories 310 Total fat 7g Saturated fat 2g Cholesterol 5mg Sodium 470mg Carbohydrate 51g Dietary fiber 3g Sugars 5g Protein 11g Vitamin A 30%DV Vitamin C 50%DV Calcium 15%DV Iron 15%DV
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